Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavored Goan mutton curry where tender meat simmers in a rich roasted coconut and spice gravy. This indian-inspired lamb ready in about 150 minutes pairs mutton pieces (bone-in), dry red chilies, coriander seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 120 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Dry roast 8 dry red chilies, 2 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp black peppercorns, 4 cloves, 1-inch cinnamon stick, and 3 cardamom pods over medium heat for 3-4 minutes until fragrant; cool slightly.
  2. Step 2: Grind the roasted spices together with 1 cup grated fresh coconut into a smooth paste using 2-3 tbsp water.
  3. Step 3: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 2 chopped medium onions and sauté for 6-7 minutes until golden and translucent.
  4. Step 4: Add 6 minced garlic cloves and 2 tsp minced ginger, sauté for 2 minutes until aromatic.
  5. Step 5: Add 1 kg mutton pieces and sear for 5-6 minutes until browned on all sides.
  6. Step 6: Stir in the ground spice-coconut paste, 1/2 tsp turmeric powder, 2 tsp salt, and 1 tbsp tamarind paste; mix well to coat the meat.
  7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1.5 to 2 hours until the mutton is tender and the sauce thickens.
  8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice or bread.

Frequently asked questions

How long does Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices take to make?

Total time is about 150 minutes (30 min prep + 120 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep mutton pieces (bone-in) from drying out.

Can I substitute ingredients in Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Mutton Xacuti with Roasted Coconut and Spices?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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