Best 2 Shakuti Recipes

SHAKUTI

Steps:

• Cut chicken into serviing pieces. Rinse and pat dry with peper towels.
• Heat ghee in large frying pan, add chicken and fry until golden brown, about 6 to 8 minutes. Remove from pan and drain on paper towels.
• Add spices, garlic and onion and fry until onion has softened, about 6-8 minutes. Stir in tomato paste and cook for 1 minute.
• Add chicken, coconut milk, stock and desiccated coconut, mix well and bring to the boil.
• Place lid on pan, lower heat and simmer for 40 minutes or until chicken is almost tender.
• Uncover pan and simmer 10 more minutes or until sauce is thick and dry.

GOAN LAMB XACUTTI

Steps:

• Cut lamb into 1 1/2 inch cubes and place in non-aluminum bowl. In blender, puree lemon juice, garlic, ginger and hot green peppers. Mix with lamb; marinate for 1 hour at room temperature or refrigerate for 2 to 6 hours. Crack open coconut,discarding the liquid. Pry out coconut meat. Pare off brown out side layer; discard. Grate coconut. In dry skillet, toast coconut over medium heat, stirring often, until golden brown, about 12 minutes.
• Masala:.
• In dry skillet, toast each spice separately over medium heat until fragrant and darkened in color. Transfer to spice grinder or blender along with toasted coconut; process until fine powder. Set aside.
• In large shallow Dutch oven, heat oil over medium-high heat; fry onions, stirring often, until goldenbrown, about 7 minutes. Stir in lamb and increase heat to high; fry. stirring, until liquid is mostly evaporated and oil begins to separate, about 12 minutes. Add masala; reduce heat to medium and fry, stirring until fragrant and oil is separated, 10 to 15 minutes. Stir in tomatoes, tamarind, salt and 2 cups water.
• Bring to simmer, reduce heat to medium- low and cook, partially covered and stirring often, until meat is tender and sauce is thick and clings to meat, about 1 1/2 hours.