Xacuti (Goan Lamb Curry)

A rich and flavorful Goan curry made with tender lamb, coconut milk, and a blend of spices.

Ingredients

Meat and Seafood

• 500g boneless lamb shoulder or neck, cut into 2-inch pieces
• 2 tablespoons vegetable oil

Spices and Herbs

• 4-5 dried red Kashmiri chilies, broken into small pieces
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala powder
• 1/2 teaspoon cinnamon powder
• 1/2 teaspoon cardamom powder
• 8-10 whole black peppercorns
• 2 tablespoons chopped fresh cilantro

Coconut Milk and Yogurt

• 1 can (14 oz) full-fat coconut milk, chilled
• 2 tablespoons plain yogurt

Aromatics

• 2 medium onions, chopped
• 3 cloves garlic, minced
• 2 medium tomatoes, diced

Xacuti Sauce

Mix the following:

• 2 tablespoons vegetable oil
• 1 tablespoon grated fresh ginger
• 2-3 dried red Kashmiri chilies, broken into small pieces
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder

Recipe Steps

1. Marinating the Lamb

In a large bowl, combine lamb pieces, vegetable oil, chopped cilantro, garlic, ginger, cumin, coriander, cinnamon, cardamom, and black peppercorns. Mix well to coat the lamb evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours.

2. Searing the Lamb

Heat 1 tablespoon of oil in a large pan over medium-high heat. Remove the lamb from the marinade, letting any excess liquid drip off. Cook the lamb until browned on all sides, about 5-7 minutes. Transfer the lamb to a plate and set aside.

3. Softening the Onions

In the same pan, cook the chopped onions over medium heat, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.

4. Adding Spices and Tomatoes

Add the broken red chilies, cumin, cori

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Generated time: 2026-03-09 19:45:26