This dish, pronounced 'Zacewtee' is a Goan speciality. Goa, some 400 miles south of Bombay on India's west coast, is a sheer heaven of palm trees and golden beaches that used to be a Portuguese colony. Its cuisine is quite unique, and this dish is typical - a recipe used by the chefs at the Hotel Circade de Goa, on of the top local hotels.
- 4 as a main course
- 2lb (900g) lean lamb or mutton
- 2 tablespoons ghee or oil
- juice of 1 lemon
- 3 teaspoons coriander seeds
- 8 whole dried red chillies
- 1/2 teaspoon fenugreek seeds
- 5 black peppercorns
- 4 green cardamoms
- 6 cloves
- 1 inch (2.5cm) cassia bark
- 1/2 teaspoon cummin seeds
- 1 tablespoon raw peanuts
- 1 teaspoon turmeric
- 1 tablespoon fresh grated or desiccated coconut
- Remove any fat, and cut meat into cubes.
- Roast Spices 1 in a dry pan on top of the stove, until the cummin seeds chnage to brown. Smell that aroma! Cool, thgen grind finely in coffee grinder or mortar. Add Spices 2.
- Warm the ghee or oil, ad the spices and cook gently for 5 minutes. Add meat, and stir until water has dried out of meat and it is well browned.
- Add 4floz (115ml) water and simmer until meal is tender (about 45 minutes).
- Add lemon juice and salt a few minutes before cooking is complete. Serve with plain rice. Squeeze more lemon juice on to taste.
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