Goan Lamb Xacutti

May 24, 2023May 24, 20230 1
Goan Lamb Xacutti - a spicy and aromatic Indian curry
in Curry

Prep

30 min

Cook

2 hours

Ready In

2 hours 30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 leg of lamb
1 fresh coconut
1/3 cup fresh lemon juice
6 garlic cloves , smashed
2 tablespoons chopped gingerroot
5 hot green chili peppers , chopped
2 tablespoons vegetable oil
3 onions , sliced
1 cup chopped tomato
1 tablespoon seedless tamarind paste
1 1/4 teaspoons salt
30 dried hot red chili peppers , preferably Kashmiri
8 green cardamom pods
8 cloves
4 black cardamom pods
1 piece cassia or 1 cinnamon bark , 2-inch broken up
1/4 whole nutmeg , grated
2 tablespoons coriander seeds
1 tablespoon white poppy seeds or 1 tablespoon peanuts
1 tablespoon fennel seed
2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons turmeric powder
3/4 teaspoon ajwain or 1/2 teaspoon dried thyme
3/4 teaspoon anise seed
1/2 teaspoon black peppercorns
1/2 teaspoon mace
1/2 teaspoon fenugreek seeds

Nutrision Information

Servings Per Recipe
6
Calories
592
Sugar
5g
Fat
39g
The Goan Lamb Xacutti is a spicy and aromatic Indian curry that originates from the Western Indian state of Goa. The dish is made using a blend of fragrant spices that are roasted and ground to create a complex and flavorful sauce. The dish is traditionally made using lamb, but it can also be made using chicken or prawns. The sauce is made using coconut milk, which helps to mellow out the spice and create a rich and creamy texture. The Goan Lamb Xacutti is the perfect dish for a dinner party or a cozy night in. Serve it with rice and naan bread for the ultimate Indian feast.

Instructions

1.Roast the spices (dried red chili peppers, cardamom pods, cloves, black cardamom pods, cassia or cinnamon bark, whole nutmeg, coriander seeds, white poppy seeds or peanuts, fennel seed, cumin seeds, black mustard seeds, ajwain or dried thyme, anise seed, black peppercorns, mace, and fenugreek seeds) in a dry skillet over low heat for 2-3 minutes until they become fragrant. Grind the spices in a spice grinder.
2.Grind the fresh coconut in a blender until it becomes a fine paste. Add 1/2 cup water to the blender and blend again to create coconut milk.
3.Heat the vegetable oil in a large casserole over medium heat. Add the onions and cook for 10 minutes until they are softened and lightly browned.
4.Add the lamb leg to the casserole and cook for 5 minutes, stirring occasionally, until the meat is browned on all sides.
5.Add the chopped tomato, tamarind paste, and salt to the casserole. Stir to combine and cook for 5 minutes.
6.Add the ground spices, coconut milk, lemon juice, garlic, ginger, and hot green chili peppers to the casserole. Stir well to combine.
7.Bring the curry to a simmer, then reduce the heat to low. Cover the casserole and simmer for 1-2 hours until the lamb is tender and the sauce has thickened.
8.Serve the Goan Lamb Xacutti with rice and naan bread.

PROS

The Goan Lamb Xacutti is a spicy and flavorful curry that is perfect for those who love Indian food.
The dish is easy to make and can be cooked in advance for a stress-free dinner party.

Lamb is a great source of protein and is high in vitamins B12 and B3.

Spices used in this recipe such as turmeric and cumin have anti-inflammatory properties that can help reduce inflammation in the body.

CONS

This dish is quite spicy, so may not be suitable for those who do not enjoy spice.

Lamb is a rich meat, and the sauce in this dish is quite rich as well, so it is best enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Lamb is a great source of protein and is high in vitamins B12 and B3. It is also a good source of iron, which is important for red blood cell production.
The spices used in this recipe, such as turmeric and cumin, have anti-inflammatory properties that can help reduce inflammation in the body. Some studies have also suggested that these spices may help improve brain function and reduce the risk of chronic diseases such as heart disease.

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