Mutton Xacuti
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
6 steps. 60 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.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.
- c.Mix thoroughly to ensure each piece of mutton is well-coated.
- d.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
Step 2
- a.Prepare the Xacuti Masala Paste
- b.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.
- c.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.
- d.Dry roast for 2-3 minutes until they release a rich aroma. Be careful not to burn them.
- e.Once cooled, transfer the roasted coconut and spices to a grinder jar. Add the remaining 0.5 tsp of turmeric powder.
- f.Grind to a fine, smooth paste, adding a few tablespoons of water as needed to facilitate grinding.
- 3
Step 3
- a.Sauté the Aromatics
- b.Heat the vegetable oil in a pressure cooker or a heavy-bottomed pot over medium heat.
- c.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.
- d.Add the remaining 1 tbsp of ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 4
Step 4
- a.Cook the Mutton with Masala
- b.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.
- c.Reduce the heat to medium, add the ground Xacuti masala paste, and cook for 5-6 minutes, stirring constantly to prevent it from sticking.
- d.Continue cooking until the masala darkens in color and you see oil separating from the sides of the paste.
- 5
Step 5
- a.Pressure Cook the Curry
- b.Pour in the hot water, add the tamarind pulp, and the remaining 1 tsp of salt. Stir well to combine all the ingredients.
- c.Secure the lid of the pressure cooker. Cook on high heat until you hear the first whistle.
- d.Reduce the heat to low and cook for 20-25 minutes (or approximately 5-6 more whistles).
- e.Turn off the heat and allow the pressure to release naturally before opening the lid.
- 6
Step 6
- a.Finish and Serve
- b.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.
- c.Check for seasoning and adjust salt if necessary.
- d.Garnish with freshly chopped coriander leaves.
- e.Serve hot with traditional Goan pao (bread), sannas (steamed rice cakes), or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the coconut until it's a deep golden brown is crucial for the authentic nutty flavor and dark color of the Xacuti.
- 2Using bone-in mutton pieces will result in a more flavorful and richer gravy.
- 3For a deeper red color without too much heat, use a combination of Bedgi and Kashmiri dried red chillies.
- 4Let the curry rest for at least 20-30 minutes before serving. This allows the flavors to meld together beautifully.
- 5You can make the Xacuti masala paste in a larger batch and freeze it in portions for future use.
- 6For a more authentic Goan flavor, consider using coconut oil instead of vegetable oil.
Adapt it for your goals.
Chicken Xacuti
Replace mutton with bone-in chicken pieces. Reduce the pressure cooking time to about 10-12 minutes (or 2-3 whistles).
Vegetable XacutiVegetable Xacuti
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.
Prawn XacutiPrawn Xacuti
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.
Why this is on our healthy list.
Rich in Protein
Mutton is an excellent source of high-quality protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
Anti-inflammatory Spices
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.
Boosts Metabolism
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.
Frequently asked questions
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.