"Mutton" Xacuti

It's a cold rainy winter day, and you're tired of stews, pasta and other exotic foods, you need a honest to goodness hot curry that reminds you of the steaming jungles of Goa - it has to be xacuti.  This is not a curry to be embarked on lightly, so be warned!


1 kilo goat meat chunks, with a bit of bone
1 small bunch of green coriander, chopped to give about 2 cups loosely packed leaves and tender stalks
3 tbsp ground ginger and garlic
4 green chillies
1 lime sized ball of tamarind soaked in a cup of warm water
 Grind all the herbs into a smooth paste, with little or no water, and then rub into the meat and allow to marinate while you get on with the rest of the steps. Rinse the mixer lightly and keep handy.
(You can use a 3 inch piece of ginger and about 12 cloves of garlic, instead of the readymade ginger and garlic paste.)
 1/2 cup shredded coconut ( or 1 cup fresh)
1 sliced onion
1 tbsp olive oil
 Heat oil in a wide heavy pan, or pressure cooker, add onion, and fry until opaque. Add coconut, and fry till brown. Be alert and don't let it burn. ( You can start chopping the onions for the next step while you wait)
Remove when brown and grind without any water, to a paste. ( you see why I told you to keep the mixer handy?). Rinse again and keep handy.
 6 onions, chopped
2 tbsp olive oil
Pour oil in to the pan, heat for a minute or two ( the pan will still be hot from the previous step), add half the chopped onions and stir about till brown. Add the meat, rest of the onion, salt and ground onions and coconut. Mix thouroughly and add 1 cup water.
Either pressure cook for 15 minutes, or cook covered for 40 minutes. ensuring that no or very little steam escapes.
(Cover with foil and then the lid, if your pan lid is not tight enough.)
 10 dried red chillies, deseeded
15 cloves
3" piece of cinnamon
8 peppercorns
2 tabsp aniseed( saunf)
1 tbst caraway seeds
2 tbsp cummin seeds
2 tbsp coriander seeds
 Roast all the spices in a hot dry pan, stirring to ensure they do not burn, for about 5 minutes on medium heat.
Dry grind the masalas to a fine powder and mix into the coconut milk.
Pour the soaked tamarind ( from Step 1) into the rinsed mixer, whisk, and strain into a bowl discarding any seeds, skin and fibres.
200 mls coconut milk
 Mix the dry ground spices into the coconut milk.
  
  



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