Goan Xacuti Mutton Pulao

 Marinating Ingredients:
1.5 kilogram mutton (I used Goat leg)
1 tsp salt
4 teaspoon ginger/garlic / green chilli paste

Masala Ingredients (to roast and grind):
2 medium onions (chopped fine)
10 dry red chilies (I used byadgi chilies)
1 cup desiccated coconut
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3/4 teaspoon peppercorn
1/2 teaspoon caraway seeds
2 teaspoon poppy seeds
3 tablespoon coriander seeds
2 inch cinnamon
10 cloves
1 star anise
2 pieces mace
5 cardamom
7 garlic cloves
1 teaspoon coconut oil for roasting (Optional)

Other Ingredients: 1 medium onion (chopped fine)
1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
oil for frying/sauteing
salt to taste
1/2 teaspoon sugar (Optional)

Ingredients for Pulao:
3 to 3-1/2 cups Rice
2 pcs. of Bay Leaves
1 inch Cinnamon stick
1 pc star
3-4 pcs. of Cloves

Ingredients for Raita:
2 cups of Curd
1 no. of Cucumber finely chopped
1 no. of Onion finely chopped
1 - 2 Green Chilli finely chopped
Salt as per taste
Few strands of Hara Dhaniya

Method to make Xacuti:

Clean, wash, cut and marinate the mutton. Apply salt and ginger/garlic paste, and keep aside for an hour. Dry roast the spices in a non-stick pan on medium heat. Do not let the spices burn or it will make the curry bitter to taste. Roast the coconut next. Add a teaspoon of coconut oil to the desiccated coconut. Once the coconut starts to brown, add the 1/2 teaspoon turmeric to it. Roast the garlic and 2 chopped onions next. Again, brown but do not let burn. Once all the spices are roasted, grind them to a thick, smooth paste.
Pre-cook the mutton until it's almost fully cooked with a cup or two of water. Do not discard the stock once it's cooked, we will use it later. Heat a couple tablespoons of oil in a pot, and saute the chopped onion in it. Once the onion turns translucent, add the ground masala paste to it. Fry on medium heat for a few minutes. You will notice the masala paste darkening as you're frying it. Once it starts to dry and leave the sides of the pot, add a couple cups of the stock to it. Mix well and let it come to a boil. Once the curry base comes to a boil, add the pre-cooked mutton to the pot next along with the tamarind stock and bring the curry back to a boil. Cook for an additional 10 minutes or so. Taste for salt and add a pinch or two of sugar to the curry before turning off the heat.

 Method to make Pulao:

Take rice in a heavy bottom pan and wash the same thoroughly. Now add other ingredients and allow rice to boil. After rice is boiled drain out the water and wash the rice in a cold water. Now take rice in a thick pan and add Xacuti Mutton and mix nicely and cover the pan and cook on a low gas for 10 - 15 minutes till rice is properly cooked. Once ready serve Goan Xacuti Pulao along with Raita.... enjoy!

Method to make Raita:

Whrisk the curd nicely and add finely chopped onion, cucumber, green chillies, hara dhaniya & salt and mix well and serve along with Goan Xacuti Mutton Pulao.

Goan Mutton Xacuti

Marinating Ingredients:
1.5 kilogram mutton (I used Goat leg)
1 tsp salt
4 teaspoon ginger/garlic / green chilli paste

Masala Ingredients (to roast and grind):
2 medium onions (chopped fine)
10 dry red chilies (I used byadgi chilies)
1 cup desiccated coconut
1/2 teaspoon turmeric
1/2 teaspoon cumin seeds
3/4 teaspoon peppercorn
1/2 teaspoon caraway seeds
2 teaspoon poppy seeds
3 tablespoon coriander seeds
2 inch cinnamon
10 cloves
1 star anise
2 pieces mace
5 cardamom
7 garlic cloves
1 teaspoon coconut oil for roasting (Optional)

Other Ingredients:
1 medium onion (chopped fine)
1.5 inch tamarind ball (soak in 1/2 cup hot water to extract pulp)
oil for frying/sauteing
salt to taste
1/2 teaspoon sugar (Optional)

Clean, wash, cut and marinate the mutton. Apply salt and ginger/garlic paste, and keep aside for an hour. Dry roast the spices in a non-stick pan on medium heat. Do not let the spices burn or it will make the curry bitter to taste. Roast the coconut next. Add a teaspoon of coconut oil to the desiccated coconut. Once the coconut starts to brown, add the 1/2 teaspoon turmeric to it. Roast the garlic and 2 chopped onions next. Again, brown but do not let burn. Once all the spices are roasted, grind them to a thick, smooth paste. 

 

Pre-cook the mutton until it's almost fully cooked with a cup or two of water. Do not discard the stock once it's cooked, we will use it later. Heat a couple tablespoons of oil in a pot, and saute the chopped onion in it. Once the onion turns translucent, add the ground masala paste to it. Fry on medium heat for a few minutes. You will notice the masala paste darkening as you're frying it. Once it starts to dry and leave the sides of the pot, add a couple cups of the stock to it. Mix well and let it come to a boil. Once the curry base comes to a boil, add the pre-cooked mutton to the pot next along with the tamarind stock and bring the curry back to a boil. Cook for an additional 10 minutes or so. Taste for salt and add a pinch or two of sugar to the curry before turning off the heat. Plate and serve with steamed rice or naan. Enjoy!

Paneer Wrap

Ingredients: 

For the wrap1 cup maida
1/2 cup corn flour (makkai ka atta)
1/4 cup atta
1 tbsn oil
Salt

For stuffing
8 garlic pods
1 cup corriender leaves
6 green chilles
1 tsp thyme
1 tsp tarrogon
1 tsp red chilli flakes
4 tbsn thick curd
2 to 4 tbsn maida
Bread crumbs
Salt
2 big onion
2 big capcicum
Few lettuce leaves

For red chutney40 red chilli whole
20 garlic pods
1/2 cup spring onion leaves
1 tbs vinegar
Salt


Method
To Make Wrap:
Mix all ingredients and make a medium stiff dough and roll big rotis and just cook on tawa slightly and cover all wraps in a cloth and keep as it is kept soft.

To Prepare Panner:
For paneer cut in medium size cubes and keep aside. Then grind the corriender, garlic, green chillies and take out in a bowl put all other ingredients including curd accept Maida then marinate the paneer in mixture & keep in freezer for 1 hour till mixture is firmly stick on paneer.

Now take the maida make a liquid paste not thick not thin but medium put salt in it and in another plate take bread crumbs put chilli flakes, salt and oregano now take out paneer from freezer and dip in maida batter & then dip in crumbs and freeze for 4 hours or over night then take out and shallow fry all paneer and keep aside.

Now cut onions and capcicum put salt and chat masala in it and mix well.

Now take one wrap put a lettuce leaf put onions and capcicum then paneer 2-3 PCs/roll  and roll the wrap tightly and grill it or u can slowly do on tawa and cut and serve hot with spicy chutney.

To Prepare Chutney:Take little water boil the chilli and then drain the chilli from water & grind along with garlic and then put in it finely chopped spring onion leaves, salt, vinegar and store in a air tight container & can keep in fridge.