Lamb Xacuti is a classic Goan curry that will transport you straight to the sunny beaches and vibrant markets of this coastal region. This slow-simmered dish gets its unique flavor from a medley of roasted spices like coriander, cumin, and fenugreek, along with the richness of coconut and the zing of red chilies.
About the Recipe
If you’re a fan of Indian curries with layers of flavor, you’ll want to give this Lamb Xacuti a try. It may look unassuming, but one bite reveals an explosion of spices balanced by the creaminess of coconut. The best part? It’s surprisingly easy to make at home.
Why You’ll Love This Recipe
There’s so much to love about this classic Goan curry. The lamb becomes meltingly tender from the slow cooking, while the gravy has the perfect balance of heat, tang, and richness. Plus, the aromatic spice blend will make your kitchen smell heavenly. It’s a comforting yet exciting dish.
Lamb Xacuti
Cooking Tips
For best results, marinate the lamb for at least 30 minutes to allow the flavors to penetrate. Remember to fry the onions until lightly browned for that beautiful deep flavor. And don’t be afraid of the heat – you can adjust the chili levels to taste.
Serving and Storing Suggestions
Lamb Xacuti is best served hot, with steamed basmati rice or Indian flatbreads like naan or roti to soak up all that delicious gravy. Leftovers will keep refrigerated for 3-4 days. Just add a splash of water when reheating. Total prep time is around 1 hour and serves 4.
Similar Recipes
- Goan Fish Curry
- Chicken Xacuti
- Beef Vindaloo
- Prawn Curry Goan Style
Lamb Xacuti
Ingredients
- 500 gms Leg of Lamb (cubed)
- 5 Dried Red Chillies (cubed)
- 1 1/2 tsp Coriander Leaves
- 1/4 tsp Cumin Seeds
- 1/2 tsp Fenugreek Seeds
- 2 to 3 Black Peppercorns
- 1 Almonds (peeled, whole)
- 1/3 Desiccated Coconut
- 1/4 Turmeric Powder
- 2 Green Cardamoms (peeled)
- 2 to 3 Cloves
- 1/8 Cinnamon Powder
- 1/2 Oil
- 5 to 6 Onion (finely chopped)
- Juice of 1/2 Lemon
- Salt as per taste
- Sugar as per taste
- 1/4 Water (+ 4 tblsp)
Instructions
- Marinate the lamb pieces with a little salt and keep aside.
- Dry roast the coriander, chillies, cumin seeds, fenugreek seeds, peppercorns, almonds, cloves, cardamoms and desiccated coconut.
- Grind them to a fine paste with water.
- Add turmeric powder and cinnamon powder. Mix.
- Heat oil in a pan and fry the onions till it turns light brown.
- Add the ground paste and fry for a few minutes.
- Add the lamb water, 1/4 cup of water and mix well.
- Reduce heat to low and cook for 30 to 45 minutes adding more water if required.
- Add lemon juice, sugar and salt.
- Mix well and serve hot.
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Frequently Asked Questions
What is Xacuti curry?
Xacuti is an aromatic, coconut-based curry originating from the Goan region of India. It gets its distinct flavor from a blend of roasted spices like coriander, cumin, chili peppers, and coconut.
Can I make it vegetarian/vegan?
Without a doubt. just omit the lamb and use chickpeas, potatoes, cauliflower or other veggies instead. Use coconut milk or cashew paste for richness.
My curry looks too dry, what went wrong?
No problem. This curry has a thicker consistency but shouldn’t be dry. Just stir in a splash of water or coconut milk to reach your desired texture.
How spicy is Lamb Xacuti?
It has a medium level of heat from the chilies, but you can adjust this to taste. Leave the seeds in for extra heat or remove them for milder flavor.
What is the best cut of lamb to use?
Lamb shoulder or leg meat works great as they become nice and tender from the slow cooking. Just cut into 1-inch cubes before cooking.
