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Aromatic Mutton Xacuti with fluffy poee – melt-in-mouth and protein-packed comfort food, Goan style!

A rich and aromatic Goan curry where tender mutton is slow-cooked in a complex, freshly roasted spice blend featuring coconut and poppy seeds. This authentic recipe brings the unique flavors of Goa right to your kitchen.
Serving size: 1 serving

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Aromatic Mutton Xacuti with fluffy poee – melt-in-mouth and protein-packed comfort food, Goan style!
This goan dish is perfect for dinner. With 706.22 calories and 47.309999999999995g of protein per serving, it's a nutritious choice for your meal plan.
Marinate the Mutton
Prepare the Xacuti Masala Paste
Sauté the Aromatics
Cook the Mutton with Masala
Pressure Cook the Curry
Finish and Serve
Serving size: 1 serving
Activate the yeast: In a small bowl, combine the warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes, or until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Prepare and knead the dough: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, and salt. Pour in the frothy yeast mixture. Mix until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead the dough for 8-10 minutes until it is smooth, soft, and elastic. If it's too sticky, add a little more flour, one tablespoon at a time. Form the dough into a ball and place it in a lightly oiled bowl. Turn to coat, then cover with a damp cloth.
Let the dough rise (First Proof): Place the covered bowl in a warm, draft-free spot and let the dough rise for 60 to 90 minutes, or until it has doubled in size.
Shape and coat the poee: Gently punch down the risen dough to release the air. Divide the dough into 8 equal portions and roll each into a smooth ball. Spread the wheat bran on a plate. Roll each dough ball in the bran until it's evenly coated on all sides.
Roll and rest the poee (Second Proof): On a lightly floured surface, roll each bran-coated ball into a circle about 4-5 inches in diameter and 1/4 inch thick. Place the rolled discs on a baking sheet lined with parchment paper. Cover with a cloth and let them rest for another 20-30 minutes. They will puff up slightly.
Bake the poee: While the poee are resting, preheat your oven to its highest temperature, around 450°F (230°C). Place a pizza stone or an inverted baking sheet inside to heat up. Carefully place a few poee discs onto the hot stone or sheet. Bake for 5-7 minutes. The poee will puff up dramatically to form a pocket and develop light brown spots. Remove from the oven and wrap them in a clean kitchen towel to keep them soft. Repeat with the remaining dough.
Serving size: 1 serving
Prepare the onions
Soak for crispness
Drain and dry
Season and toss
Serve immediately