Mutton Xacuti

Servings: 2
Cuisine: Indian
Course: Main Course
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A popular Goan dish, Xacuti is rich in taste and flavor. This is my take on the classic recipe that is easy to cook.



  • 1/2 kg mutton
  • 2 tbsp ginger garlic paste
  • 1/2 cup yoghurt
  • 1 tsp turmeric

Wet Paste

  • 8 cloves garlic
  • 1″ piece of ginger
  • 1 medium onion sliced
  • 1 medium onion chopped
  • 2 green chillies
  • 1 cup grated coconut

Dry Xacuti Powder

  • 10 peppercorns
  • 1 tsp cumin seeds
  • 1 star anise
  • 2″ piece cinnamon
  • 5 green cardamom
  • 1 black cardamon
  • 2 pcs of mace
  • 1 tbsp coriander powder
  • 1 tbsp fennel (saunf)
  • 1 tbsp poppy seeds
  • 4 Kashmiri red chillies whole


  • 1 tbsp lemon juice
  • 4 tbsp oil
  • Salt to taste


  • Marinate the mutton in 1/2 cup of yogurt, ginger garlic paste, salt and turmeric. Leave aside for an hour.
  • To make the wet paste, heat 2 tbsp of oil in a pan. Add in the sliced onions, ginger, garlic, and green chillies and saute them for 2-3 minutes until the onions are translucent.
  • Add the grated coconut and lightly roast for a few minutes until it turns slightly brown. Grind this mixture into a smooth paste adding a bit of water.
  • Prepare the dry Xacuti masala powder. Dry roast the ingredients listed above in a teaspoon of oil. Grind it into a fine powder.
  • To finally prepare the dish, heat 2 tbsp of oil in a pan. Add in the chopped onions and cook until translucent. Add the marinated mutton. Cook until dry on high flame.
  • Add in the wet xacuti paste and dry masala. Mix well. Add water and cook till mutton is tender.
  • Finally, add in the lime juice and serve hot.


  • This recipe works great with vegetables and chicken too.

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Mutton Xacuti