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Goan Lamb Xacutti
Goan Lamb Xacutti is a traditional Indian recipe (originating in Goa) for a classic lamb curry. The list of ingredients is long and variable and can include the use of 29 different spices. This is a simplified version, but even here 17 different spices are employed. The full recipe is presented here and I hope you enjoy this classic Indian version of: Goan Lamb Xacutti.
prep time
15 minutes
cook time
90 minutes
Total Time:
105 minutes
Additional Time:
(+1 hour marinating)
Serves:
6–8
Rating: 
Tags : CurryChilli RecipesSpice RecipesLamb RecipesIndian Recipes
This is a traditional (and very tasty Goan-style) lamb
curry. The spices used are variable and some recipes call for up to 29 different spices in the blend. Even this version has 17 spices that go into making the masala.
Method:
To make the masala toast each spice separately in a dry frying pan over medium heat until browned and fragrant. Also prepare the coconut by cracking open (discard the liquid) and pry out the inner flesh. Pare-off the brown outer layer and grate the white flesh. Place this in a dry frying pan and toast over medium heat, stirring frequently, until browned all over (about 10 minutes). Transfer the spices and coconut to a coffee grinder and grind to a fine powder then set aside.
Cut the lamb into 3cm cubes and place in a bowl. Meanwhile purée the lemon juice, garlic, ginger and green bell peppers to a paste. Mix this with the lamb and allow to marinate for an hour at room temperature. Add oil to a large casserole dish and heat then add the onions and cook until golden brown. Stir in the lamb and increase the heat until the meat is evenly browned. Add the masala then reduce the heat and fry for about 10 minutes before adding he tomatoes, tamarind, salt and 450ml water. Bring the sauce to a simmer then reduce the heat to low and cook (partially covered), stirring often, until the meat is tender and the sauce has thickened. Serve on a bed of basmati rice.
