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Recipe for :

Mutton Xacuti

Chef SoundararajanThis 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.

"When you think of Goa (a region of India), think of fun, frolic and a lot of food and drinks.

Goan 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.

Goa's 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 Indian cuisine".


1 kg Mutton (small cubes)
200 gms Chopped tomato
250 gmsChopped Onion
Salt to taste

(Grind the following ingredients to make the marinade)
15 gms Ginger
15 gmsGarlic
A few Green chillis
2 Lemons

For Masala:
(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
1 Coconut
50 gms Red chilly
50 gms Coriander seeds
10gms Turmeric

  • Rub the mutton pieces in the marinade.
  • Sauté chopped onion using coconut oil. Add the marinated mutton and sauté till it leaves the fat.
  • Add ground masala and sauté and cook adding little water till it is well done.
  • Add chopped tomato and cook till mutton is tender. Adjust seasoning and serve hot with rice or bread or chappathi.

Chef Soundararajan