Goan Lamb Xacutti Recipe

Origin: Goa      Period: Traditional

This is a traditional (and very tasty Goan-style) lamb curry. The spices used are variable and some recipes call for up to 29 different spices in the blend. Even this version has 17 spices that go into making the masala.

Ingredients

For the Lamb

1 leg of lamb (2.5kg)
1 fresh coconut
80ml fresh lemon juice
6 garlic cloves, crushed
2 tbsp finely-chopped ginger
5 hot green chillies, chopped
2 tbsp vegetable oil
3 onions, sliced
225g chopped tomatoes
1 tbsp seedless tamarind paste
1¼ tsp salt

For the Masala

30 dried hot chillies (Kashmiri or Piri-piri)
8 green cardamom pods
8 cloves
4 black cardamom pods
1 piece cassia bark, powdered
¼ whole nutmeg, grated
2 tbsp coriander seeds
1 tbsp white or black poppy seeds
1 tbsp fennel seeds
2 tsp cumin seeds
1½ tsp black mustard seeds
1 tsp turmeric powder
¾ tsp ajwain
¾ tsp anise seeds
½ tsp black peppercorns
¾ tsp mace
¾ tsp fenugreek seeds

Goan Lamb Xacutti Preparation:

Method:

To make the masala toast each spice separately in a dry frying pan over medium heat until browned and fragrant. Also prepare the coconut by cracking open (discard the liquid) and pry out the inner flesh. Pare-off the brown outer layer and grate the white flesh. Place this in a dry frying pan and toast over medium heat, stirring frequently, until browned all over (about 10 minutes). Transfer the spices and coconut to a coffee grinder and grind to a fine powder then set aside.

Cut the lamb into 3cm cubes and place in a bowl. Meanwhile purée the lemon juice, garlic, ginger and green peppers to a paste. Mix this with the lamb and allow to marinate for an hour at room temperature. Add oil to a large casserole dish and heat then add the onions and cook until golden brown. Stir in the lamb and increase the heat until the meat is evenly browned. Add the masala then reduce the heat and fry for about 10 minutes before adding he tomatoes, tamarind, salt and 450ml water. Bring the sauce to a simmer then reduce the heat to low and cook (partially covered), stirring often, until the meat is tender and the sauce has thickened. Serve on a bed of Basmati rice.

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