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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.
For 4 servings
Marinate the Mutton
Prepare the Xacuti Masala Paste
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.
This goan recipe takes 90 minutes to prepare and yields 4 servings. At 448.09 calories per serving with 37.82g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Sauté the Aromatics
Cook the Mutton with Masala
Pressure Cook the Curry
Finish and Serve
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles).
Use a mix of sturdy vegetables like potatoes, carrots, cauliflower, green beans, and mushrooms. Adjust the cooking time as vegetables cook much faster than mutton.
Prepare the gravy first. Add cleaned and deveined prawns in the last 5-7 minutes of cooking and simmer until they are just cooked through to avoid making them tough.
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The curry is packed with spices like turmeric, ginger, cloves, and cinnamon, which are known for their powerful anti-inflammatory and antioxidant properties that help combat oxidative stress.
The complex blend of spices, particularly black pepper and red chillies containing capsaicin, can help provide a temporary boost to your metabolism and aid in digestion.
Mutton Xacuti (pronounced 'sha-kuti') is a classic curry from Goa, India. It is known for its complex flavor profile derived from a unique blend of roasted spices, including poppy seeds and star anise, combined with roasted coconut, which gives it a dark color and rich, nutty taste.
Yes, you can. After adding the water and tamarind in Step 5, bring the curry to a boil in a heavy-bottomed pot, then reduce the heat to low, cover, and simmer for about 75-90 minutes, or until the mutton is tender. Stir occasionally to prevent sticking.
Traditionally, Xacuti is a spicy dish. The heat comes from the dried red chillies and black peppercorns. You can control the spice level by reducing the number of red chillies or using a milder variety like Kashmiri chillies, which are known more for their color than heat.
Mutton Xacuti is best served with traditional Goan breads like Pao or Poi. It also pairs wonderfully with steamed rice, sannas (steamed Goan rice cakes), or even plain rotis.
Leftover Mutton Xacuti can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often deepen and taste even better the next day. Reheat thoroughly before serving.
Mutton Xacuti can be part of a balanced diet. Mutton is a great source of protein and iron. The numerous spices offer various health benefits, including anti-inflammatory properties. However, it is a rich curry due to the coconut and oil, so it should be consumed in moderation.
One serving of this Mutton Xacuti recipe contains approximately 550-650 calories. The exact number can vary based on the fat content of the mutton and the type of oil used.
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