Goan Lamb Xacutti
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.
Steps
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.
Masala:.
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.
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 , sti.
Ingredients
leg of lamb, fresh coconut, fresh lemon juice, garlic cloves, gingerroot, hot green chili peppers, vegetable oil, onions, chopped tomato, tamarind paste, salt, dried hot red chili peppers, green cardamom pods, cloves, black cardamom pods, cassia, nutmeg, coriander seeds, white poppy seeds, fennel seed, cumin seeds, black mustard seeds, turmeric powder, ajwain, anise seed, black peppercorns, mace, fenugreek seeds