Xacuti or Xacutti (Konkani: शागोती, सागुती) is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.
This recipe is taken from the book "Cook It Slow" (by The Australian Women's Weekly), and was slightly changed by me.
Ingredients:
1,5 tsp ground cinnamon
4 whole cloves
8 dried long red chillies*
1 tsp ground turmeric
1 tbsp poppy seeds**
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp coriander seeds
2 tsp black peppercorns
2 whole star anise
6 cloves garlic, quartered
2 tbsp ghee
200 g brown onion, chopped finely
1 kg diced beef rump
2 cups water
2 cups beef stock
2 tbsp lime juice
**preferably white, but I used black poppy seeds
Method:
Dry-fry coconut in a large frying pan over medium heat, stirring, until browned lightly. Remove from the pan.
Dry-fry cinnamon, cloves, chillies (*if using dried), turmeric, seeds, peppercorns and star anise in same pan, stirring, 1 minute or until fragrant.
Blend or process coconut, spice mixture and garlic until finely chopped. This is how the paste will look like:
Heat ghee in a large saucepan, cook onion, stirring, until onion softens. Add coconut spice mixture, cook, stirring, until fragrant. Add beef, cook, stirring, 2 minutes or until beef is coated with coconut spice mixture.
Add the water and stock, chillies (*if using fresh), simmer, covered, 30 minutes, stirring occasionally.
Bon appétit!
