Chacuti de Borrego
Lamb Chacuti Curry
Chacuti is a coconut milk curry brought to Mozambique from Goa by the Portuguese. The Mozambican version is only a tad simplified, and can be used with any meat or protein. I made both a lamb and a tofu version.
I've learned with experience that toasting and grinding your own spices is essential if you want to make a good curry (and if you don't, just buy a bottled one) - so don't skip that step. The results are a a pretty good curry. It sort of tastes like a generic Indian curry, but a good one. It was much better than the actual Goan Xacuti I made when I visited that region.
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Lamb Chacuti
Ingredients
- 1 large cinnamon stick
- 6 black peppercorns
- 2 cloves
- 2 cardamon pods
- 1 star anise
- 1 dried chili pepper
- 3 Tbsp grated coconut
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp ground turmeric
- 1 tsp paprika
- 1/2 tsp grated nutmeg
- 1/4 cups cooking oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 1/2 lbs lamb, cut into bite-size cubes
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 Tbsp minced ginger root
- salt to taste
- 1 13.5 oz can coconut milk
- 2 Tbsp chopped cilantro
Directions
Heat a large saute pan over medium heat. Add the cinnamon stick, peppercorns, cloves, cardamon, star anise, dried chili, coconut, cumin seeds, coriander seeds, turmeric, paprika and nutmeg. Turn heat to low and roast until lightly toasted, shaking the pan as needed to prevent burning. Transfer the spices to a grinder or a mortal and pestle and grind into a powder. Set aside.
Add oil to the saute pan and heat over medium-heat. Add the chopped onion and sauté until soft. Add the minced garlic and sauté for a minute. Add the lamb and ginger and sauté, stirring, until the lamb browns on all sides. Season with sat to taste. Stir in the spice mixture. Add the coconut milk and one cup of water and mix well. Bring to a boil, cover the pot and turn heat down to low. Simmer until the lamb is soft, about an hour for boneless lamb.
Transfer to a serving plate and sprinkle chopped cilantro on top.
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Adapted from a recipe at Receitas e Menus
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