CHICKEN, LAMB OR BEEF XACUTI
(Xacuti, a special Goa curry a region in SW India)- If using a boneless meat use some chicken stock in lieu of water.
Ingredients:
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2 lbs. stewing meat or chicken cut up in serving pieces
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1 large onion, sliced fine
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3 tbsp Himalaya Gourmet Hot Bengal Curry
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½ cup coconut milk
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1 tbsp. vegetable oil
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2 cups diced squash, potato or turnips
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2 tbsp. unsweetened desiccated coconut, roast on stove top and grind*
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1 cup water or stock
Method:
In a deep pan with a cover, fry meat pieces until golden on high heat. Add onion and continue to brown. Add water or stock, diced vegetables and salt to taste.
Add Himalaya Gourmet Hot Bengal Curry.
Cover. Reduce the heat and simmer until done.
Stir in coconut milk and roasted ground coconut paste. Simmer for three minutes. Serve with a baguette and a tomato and onion salad, sprinkled with lemon juice and salt to taste. Accompany with Himalaya Gourmet Sweet Mango Chutney.
*Roast desiccated coconut in a pan, on stove until golden, stirring all the time. Grind in a blender for a smooth texture with 1/2 cup water or pound it in a pestle and mortar.
Serves 4