Goan Mutton Xacuti

Photo by Amit Agni

Ingredients:
1kg mutton, cut into small pieces
2tbsp tamarind pulp
Salt as per taste
2tbsp ghee/oil (I have used a combination of ghee and canola oil)
Mixture 1 (Marinate):
10 garlic cloves
1 1/2 tbsp coriander seeds 
1 inch ginger
12-13 cloves 
2 one inch cinnamon stick
13-14 black peppercorn
1/2 star anise
A pinch of nutmeg
2 green chilies 
1 black cardamom
1tsp fennel seeds (Saunf)
1/2 cup coriander leaves
6-7 mint leaves  
1/4tsp fenugreek seeds (Methi)
1tsp cumin seeds  
2 small mace blade (Javitri) 
1/4tsp turmeric powder
4tbsp yogurt
Salt as per taste
Water as per requirement
Grind all of the above ingredients together except the yogurt,make a smooth paste. Add water as per requirement.
Marinate the mutton with the above mixture and yogurt. Marinate for a minimum of one hour. I have kept the marinate for 3hrs.
Mixture 2:
3 medium size onions,cut into small pieces
1/2 grated coconut
Dry roast the onions and coconut till it turns light brown. Grind it to a smooth paste. Add water as per requirement. I have dry roasted it in a non-stick pan but if you don't have a non-stick pan then add very little oil to fry the onion and coconut to avoid from burning.
Mixture 3:
1 tomato,chopped
1 medium size onion,cut into small pieces
1tbsp oil
Heat oil and add the onions to it. Fry till onions turn light brown. Now add the tomato. Cook till tomato turns soft and pulpy. Cool this and grind it to a smooth paste.
Mixture 4 (Garam Masala):
1 star anise
1tsp fennel seeds (Saunf)
1 black cardamom
1 green cardamom
2 one inch cinnamon stick
14 black peppercorns
10 cloves
A pinch of nutmeg
2tbsp coriander seeds
2 mace blades (Javitri)
A pinch of fenugreek seeds (Methi)
1tsp poppy seeds (Khus khus) I don't get poppy seeds in Dubai so I have not added this.
7 dry red chilies (Chilies should be spicy)
Dry roast the above ingredients except nutmeg. Roast for 2-3 minutes or till you get a nice aroma. Now grind this along with the nutmeg. 
Method:
Heat oil in a pan. Add the mutton pieces to the oil. Do not add the marinate water. Fry the mutton pieces for 5 minutes. 
Now add the marinate water along with salt. Add water. Water should be little above the mutton level.
Cover and cook the mutton on low heat. Don't let the water evaporate completely. If it does then add some water.
When the mutton is soft add the garam masala. 
Now add the mixture 3. Cover the pan, and bring the gravy to a boil.
Add mixture 2 to the gravy along with the tamarind.
Let it boil. 
Garnish with coriander. 
Mutton Xacuti is ready to serve.
Tips!
Serve it with steamed rice, bread or roti.
I have learnt this Goan recipe from my mother-in-law.

Photo by Amit Agni