Mutton Xacuti with Ladi Pav

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces with curd, 1 tbsp of the ginger-garlic paste, 0.5 tsp of the turmeric powder, and 0.5 tsp of the salt.
   • Mix thoroughly to ensure each piece of mutton is well-coated.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2. 2

   Prepare the Xacuti Masala Paste

   • Heat a heavy-bottomed pan or skillet over low-medium heat. Add the grated coconut and dry roast, stirring continuously for 4-5 minutes until it turns a deep golden brown. Transfer to a plate and set aside to cool.
   • In the same pan, add all the whole spices: dried red chillies, coriander seeds, poppy seeds, cumin seeds, fennel seeds, black peppercorns, cloves, cinnamon stick, star anise, nutmeg, and mace.
   • Dry roast for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
   • Once cooled, transfer the roasted coconut and spices to a grinder jar. Add the remaining 0.5 tsp of turmeric powder.
   • Grind to a fine, smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
3. 3

   Sauté the Aromatics

   • Heat the vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
   • Add the finely chopped onions and sauté for 8-10 minutes, until they are soft, translucent, and have started to turn golden brown at the edges.
   • Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. 4

   Cook the Mutton with Masala

   • Add the marinated mutton to the cooker. Increase the heat to medium-high and sear the mutton for 5-7 minutes, stirring occasionally, until it is browned on all sides.
   • Reduce the heat to medium, add the ground Xacuti masala paste, and cook for 5-6 minutes, stirring constantly to prevent it from sticking.
   • Continue cooking until the masala darkens in color and you see oil separating from the sides of the paste.
5. 5

   Pressure Cook the Curry

   • Pour in the hot water, add the tamarind pulp, and the remaining 1 tsp of salt. Stir well to combine all the ingredients.
   • Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
   • Reduce the heat to low and cook for 20-25 minutes (or approximately 5-6 more whistles).
   • Turn off the heat and allow the pressure to release naturally before opening the lid.
6. 6

   Finish and Serve

   • Once the pressure has released, open the cooker. Check the consistency of the gravy. If it's too thin, simmer the curry without the lid for 5-7 minutes until it thickens to your liking.
   • Check for seasoning and adjust salt if necessary.
   • Garnish with freshly chopped coriander leaves.
   • Serve hot with traditional Goan pao (bread), sannas (steamed rice cakes), or steamed rice.