Goan Chicken Xacuti Mutton Version Mountain Spice Complex

Ingredients

• 700g bone-in mutton — cut into large pieces
• For xacuti masala:
• 1 cup freshly grated coconut — dry-roasted dark golden
• 1 medium onion — roughly chopped and dry-roasted
• 8 dried red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 6 black peppercorns
• 4 cloves
• 1 cinnamon stick — 3 cm
• 2 star anise
• 1/2 nutmeg — grated
• 1/2 tsp turmeric
• 2 tbsp oil
• 1 large onion — finely sliced
• 2 tomatoes — chopped
• 1/2 cup water
• Salt

Method

1. Make roasted coconut masala: dry-roast grated coconut in a pan stirring until deep golden-brown.
2. Dry-roast roughly chopped onion until charred. Dry-roast all whole spices until fragrant.
3. Blend all roasted ingredients together with turmeric and minimal water into a very thick paste.
4. Heat 2 tbsp oil in a heavy pot. Add finely sliced onion.
5. Cook on medium for 10 to 12 minutes until deep golden.
6. Add the roasted coconut masala. Fry stirring for 6 minutes — oil should begin to surface.
7. Add finely chopped tomatoes. Cook 5 minutes.
8. Add mutton pieces. Coat with the masala. Cook on medium-high for 8 minutes to brown slightly.
9. Add 1/2 cup water. Bring to a boil. Cover and simmer on medium-low for 50 to 60 minutes until mutton is completely tender.
10. Season with salt.