recipe comes from Chef Soundararajan who is the
Corporate Executive Chef of Club Mahindra, which
has world-class resorts in various locations in
India. Chef Soundararajan is involved in the overall
planning, execution and overseeing of the Food
and Beverage operation for the Group. In addition
he is the founder General Secretary of the South
India Culinary Association which was set up in
1998 as a professional body to enable culinary
professionals to exchange culinary notes and to
bring a closer bond between the culinary professionals.
you think of Goa (a region of India), think of
fun, frolic and a lot of food and drinks.
cuisine was a fusion food amalgamating Southern
Indian and Mughul cuisine. A large environmental
aspect came about through the interpretations
of the Portugese in the mid Nineteenth century
thus culminating in exotic dishes like Sorpotel,
Calsidela, Caldeen, Caleiradg, Cafreal Vindatoo.
contribution to cuisine became a household name
and you would not find a menu without Xacuti.
This style of cooking is one of the finest gravy
/ masala combinations Goa has gifted to regional
kg Mutton (small cubes)
200 gms Chopped tomato
250 gmsChopped Onion
Salt to taste
(Grind the following ingredients to make the
15 gms Ginger
A few Green chillis
(Slightly fry all the following ingredients
and grind to a paste)
3 gms Cardamom
3 gms Cloves
3 gms Cinnamon
3 gms Aniseed
10 gms Jeera
3 gms Ajwaine
5gms Gingeli seeds
1 gms Mace
5 gms Poppy seeds
3 gms Methi Seeds
2 gms Mustard Seeds
2 gms Pepper corn
10 gms Tamarind
50 gms Red chilly
50 gms Coriander seeds
the mutton pieces in the marinade.
chopped onion using coconut oil. Add the marinated
mutton and sauté till it leaves the fat.
ground masala and sauté and cook adding
little water till it is well done.
chopped tomato and cook till mutton is tender.
Adjust seasoning and serve hot with rice or
bread or chappathi.