Lamb Xacutti Recipe

Home

Recipes

Recipe Reviews

Blogs

Recipe Search

Look for recipes with your favourite ingredients or by dish name

Lamb Xacutti Recipe - Serves 4

Taste Rating = 8.5 Heat Rating = Hot

Ingredients

3 teaspoons (15ml) coriander seeds
5cm (2 inches) cinnamon stick
1/2 teaspoon (2.5ml) fenugreek seeds
1/2 teaspoon (2.5ml) black peppercorns
Seeds from 6 green cardamom pods
1/2 teaspoon (2.5ml) cloves
1/2 teaspoon (2.5lm) cumin seeds
1 tablespoon cashew nuts (with shells removed)
8 dried red chillis
6 fresh green chillis, coarsely chopped
1 teaspoon tamarind paste
1 cup (110g or 4 oz) dried grated coconut
1 teaspoon (5ml) turmeric powder
2 tablespoons cooking oil
6 garlic cloves, peeled and crushed
1 small onion, peeled and finely chopped
500g (1 lb) lean lamb, cut into bite-sized pieces
1 tablespoon (15ml) finely chopped fresh coriander
8 finely chopped mint leaves
2 tablespoons (30ml) garam masala
2 tablespoons (30ml) lemon juice

Method

Heat a frying pan over a medium to high heat without any oil
Add the coriander seeds, cinnamon stick, fenugreek seeds, peppercorns, cardamom pods, cloves and cumin seeds
Stir the spices continuously for 2 minutes and then remove from the heat and put into a small bowl (remove from heat immediately if any smoke appears - something is burning)
Allow the spices to cool for 10 minutes
Put the spices into a grinder and grind to a fine powder (this is the masala)
Put the masala into a food processor
Add the cashew nuts, dried chillis, fresh chillis, tamarind paste, coconut and turmeric.
Add 1 cup (250ml or 8 fl oz) water
Process the mixture into a smooth paste that you can pour easily, adding more water as necessary
Turn on the oven to heat up to 190C (375F)
Heat the oil in a large frying pan over a medium to high heat
Add the paste that you made and cook for 30 seconds, stirring all the time
Add the garlic and cook for 30 seconds, stirring all the time
Add the onion and cook for 5 minutes, stirring all the time
Add the lamb and coat well with the other ingredients
Cook for 3 minutes, stirring now and again
Put the contents of the frying pan into a large casserole
Put the lid onto the casserole and put into the oven for 20 minutes
Remove the casserole and stir the contents well
If the curry is too dry then add some hot water
Put the lid back on the casserole and cook in the oven for 20 more minutes
Remove the casserole and stir the contents well
Add the fresh coriander, mint leaves and garam masala, mix well and add some hot water if the curry is too dry
Put the lid back onto the casserole and cook in the oven for 20 more minutes
Remove the casserole, add the lemon juice and mix well
Turn off the oven
Put the lid back onto the casserole and cook for 10 final minutes
Serve hot on rice

Check out a review of this recipe

Recipe submitted by P Wylie on 26 June 2008

If you have a different recipe for this dish then submit it here.


home - recipes - recipe reviews - blogs - restaurant search
add restaurant - glossaries - contact us - advertise - site map
© Curry Focus 2006-2010