mearl223 On November - 14 - 2009

Goan Beef Xacuti

A Goan meat curry made of either lamb, beef or pork in a spicy dark-brown gravy made from freshly roasted spices




PrepTime 20mins – Cook Time 35mins – Serves 4




Ingredients :

For the stew:
3/4 kg beef/mutton pieces – medium size with some bones.
1 medium onion – chopped
2 dry red chillies
3 cardamoms
One 1″ stick of cinnamon
1 bay leaf
1 tsp garlic ginger paste
2 ripe tomatoes – chopped
½ tsp turmeric powder
cooking oil
salt to taste

For the masala:
1 medium onion – chopped
4 tbsp grated coconut
One 1″ stick of cinnamon
3 cardamoms
4 cloves
3 dry red chillies
1 tsp cumin
1/2 tsp of peppercorns
2 tbsp coriander seeds
4-6 cloves of garlic
Optional spices: 2 tbsp poppy seeds (khus khus), 1/2 tsp ajwain, 1tsp fennel/saunf seeds, 2 black star-spice

For the gravy:
1 medium onion – chopped
1 large potato – cut into medium size cubes – forked on each side.
1/4 cup tomato paste
1 tbsp of tamarind pulp or vinegar
¼ tsp grated nutmeg – optional.
cooking oil
Salt to taste

Cooking Instructions:

For the stew:
1. Heat 2 tbsp oil in a pressure cooker or thick-bottomed pan and fry the onions till brown.
2. Add the whole spices & fry well.
3. Add the turmeric, salt & tomatoes – fry well.
4. Add the washed meat & fry well till it evenly changes color from pink to brown.
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:
6. Heat a pan & dry-roast the chopped onion to light brown.
7. Add the coconut & fry till evenly brown, stirring well. Transfer this to the mixer/grinder.
8. 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.
9. Add this to the grinder & grind well, with some water to a smooth paste.

For the gravy:
10. Heat 2 tbsp oil in a thick-bottom non-stick vessel & fry onion till brown.
11. Add the masala, 2 tbsp at a time and fry well each time.
12. Add the tomato paste & fry well for 2 minutes.
13. Add the potato cubes & some of the stew liquid. Cook covered, till potatoes are done.
14. 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.
15. Simmer for a few minutes & serve hot with boiled rice or pav.

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