Dinner
Goan Xacuti Lamb
A Goan curry of Portuguese-Indian origin, lamb shoulder slow-cooked in a xacuti masala of toasted coconut, poppy seeds, and whole spices so the deep roasted nuttiness and the layered spice complexity produce one of Goa's most distinctive and aromatic curries.
$6
20 minsPrep
50 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
742Calories
38gProtein
32gFat
82gCarbs
8gSugar
4gFiber
680mgSodium
105mgChol
0gSat Fat
Goes well with
Mango Lassi
local
Kingfisher Lager
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Dry-toast 50g desiccated coconut in a pan until golden, set aside. Dry-toast 1 tbsp poppy seeds, set aside. Grind toasted coconut and poppy seeds to rough powder. Mix ground coconut, poppy seeds, all dry spices (kashmiri chilli, coriander, cumin, turmeric, cinnamon, cloves, black pepper, nutmeg, star anise), 3 grated garlic cloves, 15g grated ginger, and 1.5 tbsp malt vinegar into smooth paste. Cut 450g lamb shoulder into 4cm pieces. Dice 1 large onion and 2 medium tomatoes finely.
2
Sear
Heat 2 tbsp oil in heavy saucepan over high heat. Season lamb with 0.75 tsp salt. Sear in batches 2–3 minutes per side until deeply browned. Remove and set aside.
3
Saute
Reduce heat to medium. Add diced onion, cook 6–7 minutes until golden. Add xacuti paste, stir continuously 3–4 minutes until darkened and deeply fragrant with pronounced toasted coconut aroma.
4
Build
Add diced tomatoes, cook 4–5 minutes until broken down. Return lamb to pan. Pour in 200ml coconut milk and 200ml stock. Stir and bring to simmer.
5
Braise
Cover and braise over low heat 40 minutes until lamb is completely tender. Uncover and simmer 5 minutes until sauce reduces to thick, coating consistency. Season with 0.5 tsp salt.
6
Plate
Scatter 10g fresh coriander over the curry and serve with 360–440g steamed basmati rice and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless lamb shoulder
- 2 tbsp2 tbsp neutral oil
- 1.25 tsp1.25 tsp fine sea salt
- 50g50g desiccated coconut
- 1 tbsp1 tbsp poppy seeds
- 1.5 tsp1.5 tsp kashmiri chilli powder
- 1.5 tsp1.5 tsp ground coriander
- 1 tsp1 tsp ground cumin
- 0.5 tsp0.5 tsp ground turmeric
- 0.5 tsp0.5 tsp ground cinnamon
- 0.25 tsp0.25 tsp ground cloves
- 0.5 tsp0.5 tsp ground black pepper
- 0.25 tsp0.25 tsp ground nutmeg
- 11 star anise
- 3 cloves3 cloves garlic
- 15g15g fresh ginger
- 1.5 tbsp1.5 tbsp malt vinegar
- 11 large onion
- 22 medium tomatoes
- 200ml200ml coconut milk
- 200ml200ml lamb or chicken stock
- 360g360g basmati rice
- 10g10g fresh coriander
- 11 lime
