Author Topic: Xacuti De Carneiro  (Read 1395 times)

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Offline tempest63

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Xacuti De Carneiro
« on: May 15, 2010, 11:27 PM »
Xacuti De Carneiro
Goan Mutton Curry from The Essential Goa Cookbook by Maria Teresa Menezes (Penguin India)

This dish holds pride of place in the Goan Hindu repertoire of recipes ? indeed, even the Goan Christian admits that his Hindu brother makes a better Xacuti.

1 kg cubed mutton
20 dried red chillies deseeded
A one and a half inch piece of whole turmeric
15 cloves
A 3 inch piece of cinnamon
2 Tbsp cumin seeds
2 Tbsp coriander seeds
6 peppercorns
2 Tbsp aniseed
1 Tbsp caraway seeds
2 flakes mace
6 medium onions
3 Tbsp oil
1 large coconut, grated
5 green chillies
1 small bunch coriander leaves
10 cloves garlic
A 3 inch piece of ginger
Salt to taste
Tamarind the size of a walnut, soaked in a cup of water
Fine slivers of coconut for garnish

Dry roast the red chillies, turmeric, cloves, cinnamon, cumin seeds, coriander seeds, peppercorns, aniseed, caraway seeds and mace individually on a tava or griddle. Grind and set aside.

Slice one onion and chop the remaining.

Heat 1 tbsp of oil in a pan fry the sliced onion until it is opaque, add half the grated coconut and fry until brown. Grind and set to one side.

Grind together green chillies, coriander leaves, garlic and ginger. Mix into mutton and allow to marinate for a minimum 20 minutes.

Heat 2 Tbsp oil in a pressure cooker and fry half the chopped onions until it is brown. Add marinated mutton, remaining chopped onions and salt. Fry for 1 to 2 minutes. Add ground coconut and onion mixture. Mix well and one cup of water.

Pressure-cook for 15 to 20 minutes after the first whistle. Let cooker cool before opening.

Extract three quarters cup of thick milk from remaining coconut. Add to the mutton with ground dry masala. Stir well.

Squeeze out tamarind pulp and add to xacuti.

Place cooker on heat and simmer until gravy thickens. Adjust seasoning.
Garnish with fine slivers of fresh coconut and serve with rice.








 

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