Indian cuisine · Meat & Kebab

Mutton Xacuti

Goan lamb curry with darkly roasted coconut, poppy seeds and a dozen whole spices, slow-braised.

Ingredients · for 4 servings

• 900 g lamb shoulder on the bone
• 120 g grated coconut and 2 tbsp poppy seeds (ground)
• 8 dried red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds and 1 tsp fennel seeds
• 1 cinnamon stick and 4 cloves
• 1 star anise
• 1 tsp turmeric
• 3 onions
• 1 tbsp ginger-garlic paste
• 1 tbsp tamarind paste
• 5 tbsp oil, salt

Instructions

1. Cut the lamb into 4 cm pieces, rub with turmeric, the ginger-garlic paste and 1 tsp salt, and let rest for 30 min.; slice the onions finely.
2. Roast grated coconut, poppy seeds, chilies, coriander seeds, cumin, fennel seeds, cinnamon stick, cloves and star anise in a dry pan for 6–8 min. over medium heat until the coconut turns dark brown and nutty.
3. Let the roasted mixture cool completely and blend with 200 ml water for 3 min. into as smooth a deep brown paste as possible.
4. Heat oil in a heavy pot, fry two-thirds of the onions for 10 min. until golden-brown, add the lamb and sear over high heat for 6–8 min. on all sides.
5. Add the spice paste, tamarind paste and 500 ml hot water and braise covered over low heat for 50–60 min. until the meat is tender and oil collects on the surface.
6. Fry the remaining onions crisp, scatter over the curry, season with salt and serve with rice or pao.