Goan Lamb Xacutti
Dive into the rich and aromatic flavors of Goan Lamb Xacutti, a quintessential Indian curry that celebrates the culinary heritage of Goa. Featuring tender lamb pieces simmered in a luxurious coconut-based gravy, this dish is infused with a blend of freshly roasted and ground spices like coriander, cumin, and fennel seeds, complemented by the warmth of cinnamon, cloves, and dried red chilies. The addition of tangy tamarind and creamy pureed tomatoes creates a beautifully balanced sauce that pairs perfectly with steamed rice or traditional Goan bread. Whether you're seeking an authentic taste of Indian cuisine or looking to impress with a bold, soulful dish, this Lamb Xacutti recipe is a must-try for any food lover.
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Recipe Information
Ingredients
- 500 grams Lamb (bone-in or boneless, cut into bite-sized pieces)
- 2 medium Onions (finely sliced)
- 2 medium Tomatoes (pureed)
- 1 cup Fresh coconut (grated)
- 5 Garlic cloves
- 1 inch Ginger
- 2 tablespoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 3 Cloves
- 1 inch Cinnamon stick
- 4 Dried red chilies
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Tamarind paste
- 3 tablespoons Oil (coconut oil preferred)
- 2 cups Water
- 1 to taste Salt
- 2 tablespoons Fresh coriander leaves (for garnish)
Instructions
Toast the coriander seeds, cumin seeds, fennel seeds, cloves, cinnamon stick, and dried red chilies in a dry pan over medium heat until aromatic. Let them cool, then grind into a fine powder using a spice grinder or mortar and pestle.
Blend the grated coconut, garlic, and ginger with 1/4 cup of water into a smooth paste. Set aside.
Heat 2 tablespoons of oil in a heavy-bottomed pan. Add the sliced onions and sauté until golden brown.
Add the lamb pieces to the pan and stir-fry until the meat is evenly browned, about 5–7 minutes.
Stir in the turmeric powder, red chili powder, and the freshly ground spice mixture. Cook for 1–2 minutes to coat the lamb in the spices.
Add the pureed tomatoes and coconut paste to the pan. Mix well and cook until the oil starts to separate from the mixture, approximately 5 minutes.
Stir in the tamarind paste, garam masala, and salt. Add 2 cups of water, bring to a boil, then reduce the heat to low and cover the pan.
Simmer the Xacutti for 40–45 minutes, stirring occasionally, until the lamb is tender and the gravy has thickened. If needed, add more water to adjust the consistency.
Once cooked, taste and adjust the salt if necessary. Garnish with fresh coriander leaves.
Serve hot with steamed rice, Goan pav bread, or parathas.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 27.9 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 608 mg | 26% | |
| Total Carbohydrate | 29.2 g | 11% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1087 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
