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45th INTERNATIONAL FILM FESTIVAL OF INDIA 2014

 

 

Goan Cuisine

Goan Lamb Xacutti

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Goan Lamb Xacutti

Introduction :

This fabulously tasty Xacutti (pronounced as sha- kooti)is a specialty of the Goan kitchen. The spice mixture, or masala might look daunting, but even if you didnt have all the spices, you can still make a very good masala. If you really want to cheat for convenience, replace Xacutti masala with 1/4 cup of good quality Indian curry powder and 1 to 2 tbsp ground dried red chillies. You can also toast dried unsweetened coconut instead of fresh, if you like. Serve this with steamed basmati rice. (From http://www.recipezaar.com/)

 

Ingredients :

1 (4-6 lb) leg of lamb
1 fresh coconut
1/3 cup fresh lemon juice
6 garlic cloves, smashed
2 tablespoons chopped gingerroot
5 hot green chili peppers, chopped
2 tablespoons vegetable oil
3 onions, sliced
1 cup chopped tomatoes
1 tablespoon seedless tamarind paste
1 1/4 teaspoons salt Masala
30 dried hot red chili peppers, preferably Kashmiri
8 green cardamom pods
8 cloves
4 black cardamom pods
1 piece cassia, 2-inch broken up or 1 cinnamon bark, 2-inch broken up
1/4 whole nutmeg, grated
2 tablespoons coriander seeds
1 tablespoon white poppy seeds or peanuts
1 tablespoon fennel seeds
2 teaspoons cumin seeds
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons turmeric powder
3/4 teaspoon ajwain or 1/2 teaspoon dried thyme
3/4 teaspoon anise seeds
1/2 teaspoon black peppercorns
1/2 teaspoon mace
1/2 teaspoon fenugreek seeds

Preparation:

8-10 servings time to make 4 hours 2 hours prep

1. Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.

2. Masala:
3. In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
4. In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
5. Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.

 

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