Lamb Goan xacuti


  • 50g desiccated coconut
  • 1 tablespoon rapeseed or sunflower oil
  • 1 red onion (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 2 tablespoons Goan xacuti curry powder
  • 500g lamb or chicken (diced)
  • 1 tablespoon tamarind paste (soaked in water and seeds removed)
  • 300ml chicken stock

How to make

Step 1

Place 50g of desiccated coconut in a frying pan and dry fry on a medium heat until golden. BE CAREFUL. THIS WILL EASILY BURN. Once golden, decant into a bowl and set aside.

Step 2

In a large saucepan with a lid, place 1 tablespoon of rapeseed or sunflower oil on a medium heat. Add the onion and fry until soft. Add the finely chopped garlic cloves and Goan xacuti curry powder. Fry for about 1 minute.

Step 3

Add the diced lamb (or chicken) and mix all together, sealing the chunks of lamb.

Step 4

Add the coconut, stock and tamarind paste. Combine together. Put the lid on and leave to simmer gently for 1-2 hours, stirring occasionally. (Chicken will need less time ~30mins). The lamb should be soft and tender!

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