Goan Beef Xacuti

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Goan Beef Xacuti

Xacuti (pronounced “Sha-kuti”) is a very essential Goan curry. It is a rich delicious blend of local spices and fresh coconut. Its a unique dish that consists of Poppy seeds and Kashmiri Chillies. The pronunciation “Shakuti” is most probably derived from the word “Chacuti” which is Portuguese, although the Portuguese Chacuti is brownish in colour as compared to the red Goan Xacuti.

  

GOAN BEEF XACUTI
Xacuti (pronounced “Sha-kooty”) is a very essential Goan curry. It is a rich delicious blend of local spices and fresh coconut.
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For the stew
  1. 3/4 kg beef/mutton pieces - medium size with some bones
  2. 1 medium onion - chopped
  3. 2 dry red chillies
  4. 3 cardamoms
  5. One 1 inch stick of cinnamon
  6. 1 bay leaf
  7. 1 tsp garlic ginger paste
  8. 2 ripe tomatoes, chopped
  9. 1/2 tsp turmeric powder
  10. cooking oil
  11. salt to taste
For the masala
  1. 1 medium onion - chopped
  2. 4 tbsp grated coconut
  3. One 1 inch stick of cinnamon
  4. 3 cardamoms
  5. 4 cloves
  6. 3 dry red chillies
  7. 1 tsp cumin
  8. 1/2 tsp of peppercorns
  9. 2 tbsp coriander seeds
  10. 4-6 cloves of garlic
  11. Optional spices: 2 tbsp poppy seeds (khus khus), 1/2 tsp ajwain, 1tsp fennel/saunf seeds, 2 black star-spice
For the gravy
  1. 1 medium onion, chopped
  2. 1 large potato, cut into medium size cubes, forked on each side
  3. 1/4 cup tomato paste
  4. 1 tbsp of tamarind pulp or vinegar
  5. 1/4 tsp grated nutmeg - optional
  6. cooking oil
  7. Salt to taste
For the stew
  1. 1. Heat 2 tbsp oil in a pressure cooker or thick-bottomed pan and fry the onions till brown.
  2. 2. Add the whole spices & fry well.
  3. 3. Add the turmeric, salt & tomatoes, fry well.
  4. 4. Add the washed meat & fry well till it evenly changes colour from pink to brown.
  5. 5. Add water enough to just cover the meat layer & cook till the meat is tender (1 whistle on high & 40 mins simmer if in a pressure cooker).
For the masala
  1. 1. Heat a pan & dry-roast the chopped onion to light brown.
  2. 2. Add the coconut & fry till evenly brown, stirring well. Transfer this to the mixer/grinder.
  3. 3. Then, dry roast all the other 'masala' spices on medium heat, mixing well, till a nice aroma is given out. You can add a few drops of oil if needed.
  4. 4. Add this to the grinder & grind well, with some water to a smooth paste.
For the gravy
  1. 1. Heat 2 tbsp oil in a thick-bottom non-stick vessel & fry onion till brown.
  2. 2. Add the masala, 2 tbsp at a time and fry well each time.
  3. 3. Add the tomato paste & fry well for 2 minutes.
  4. 4. Add the potato cubes & some of the stew liquid. Cook covered, till potatoes are done.
  5. 5. Add the meat & remaining stew, along with some nutmeg, salt to taste & 2 tbsp vinegar or tamarind pulp. Add water if you need more fluid.
Notes
  1. Simmer for a few minutes & serve hot with boiled rice or pav.
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