Sunday, February 1, 2009


I bet I got your interest with the name of this meal, right?

Xacutti, pronounced sha-koo-tee, is a Goan curry, not as widely known as vindaloo but having the same spicy heat. Traditionally made with mutton or chicken (we actually used lamb) and a dry paste containing fried coconut and has lime juice added to it just before serving which further distinguishes it from the vinegary vindaloo.

Serves: 4-6
1 cup desicatted coconut
½ teaspoon ground cinnamon
4 whole cloves
8 dried long red chillies
1 teaspoon ground turmeric
1 tablespoon poppy seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
2 tablespoons coriander seeds
2 teaspoons black peppercorns
2 star anise
6 cloves garlic, quartered
2 tablespoons butter (or ghee if available)
1 large brown onion, finely chopped
1kg diced lamb
2 cups water
2 cups liquid beef stock
2 tablespoons fresh lime juice
1 – 2 red chillies, sliced, if desired

Dry fry coconut in a large frying pan over a medium heat, stirring until browned lightly. Remove coconut from pan. In the same pan dry fry the cinnamon, cloves, chillies, turmeric, poppy seeds, cumin seeds, fennel seeds, coriander seeds, black peppercorns and star anise, constantly stirring, for 1 – 2 minutes or until fragrant.

Blend or process coconut, spice mixture and garlic until fine.

Heat butter in a large saucepan, cook until soft, stirring. Add coconut spice mixture, and cook constantly stirring until fragrant. Add lamb, cook stirring for about 2 minutes or until the lamb is completely coated with the coconut spice mixture.

Add the water and the stock, simmer covered for 30 minutes and stirring occasionally. Uncover and cook for a further 30 minutes or until lamb is tender and sauce has thickened slightly. Remove from heat and stir lime juice into curry. Garnish with sliced red chillies if desired.

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