Mutton Xacuti (Shacuti) is a flavorful and aromatic dish from the coastal state of Goa in India. It is made with tender pieces of mutton (goat meat) cooked in a rich and spicy sauce made with coconut, roasted spices, and dried red chilies. The dish is known for its complex flavors and is typically served with rice or bread.

Xacuti conjures up memories of my Nana and her incredible cooking skills. Born in Goa, she raised 6 kids and many of them were still fairly young when my grandfather passed away. I never know what the names of the dishes were, but I always remember them being perfectly spiced and balanced with coconut or vinegar that is widely used in Goan cuisine.

Unfortunately she passed before I developed my true passion for cooking and so I’m grateful for my friends like David D’souza who shares his love for Goan cuisine at Dusty’s Food Adventures for sharing these recipes so I can relive the memories and pass them down to my children.

This recipe is one of those things that looks incredibly complicated but when you break it down, it’s really quite straightforward. Although It’s spelled with an X it is pronounced Sha cuti and can be made with Chicken, Pork, beef Mutton or even just vegetables.

I’m using red Kashmiri chillies in this recipe, these are favoured for their distinct red colour. If unavailable, you can substitute any other kind of dried red chillies.

Mutton Xacuti

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Ingredients Method

Ingredients
  

Masala
  • 10 red Kashmiri soaked in hot water
  • 1 tbsp tamarind in 1/2 cup Water
  • 2 tablespoon Coriander seeds
  • 1/2 teaspoon Peppercorns
  • 1/2 teaspoon Cumin seeds
  • 1/2 teaspoon Fennel seed
  • 5 cloves
  • 1 inch cinnamon
  • 2 cardamom
  • 1 star anise
  • 2 teaspoon poppy seeds
  • 1/2 cup Onion Petals
  • 8 cloves Garlic
  • 1 cup Coconut sliced or shredded
  • 1 tbsp Coconut Oil
  • 1/2 tsp Turmeric powder
Mutton
  • 2 lbs of Mutton
  • Lime juice
  • Salt to taste
  • 2 tbsps Coconut Oil
  • 1/2 cup finely chopped Onion
Extra
  • Salt to taste
  • Lime Juice
  • Coriander

Method
 

  1. Soak the Chillies & Tamarind in hot Water
  2. Roast Onion & Garlic
  3. Roast the Coconut and add 1 tbsp of Coconut Oil
  4. In a food processor add the cooled down toasted spices add the Coconut, Onion & Garlic, the soaked Chillies
  5. Add the Coconut and some of the Chilli Water to help grind the paste
  6. Finally add 1/2 tsp turmeric powder and grind to a smooth paste
  7. In a pot, add the rest of the Coconut Oil
  8. And 1/2 cup finely chopped Onion
  9. Add in all of the ground paste
  10. And 2 lbs Mutton and add a cup of water to your food processor and add that in as well
  11. Add in the Tamarind water
  12. Taste for Salt and add Salt to taste
  13. Cook this for 40 mins, stirring in between. Once it’s done, you will see the red Oil float to the top.
  14. Finish off with some Lime juice