Name: Xacutti
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: 1 cup (80g) desiccated coconut; 1/2 teaspoon ground cinnamon; 4 whole cloves; 8 dried long red chillies; 1 teaspoon ground tumeric; 1 tablespoon poppy seeds; 1 tablespoon cumin seeds; 1 tablespoon fennel seeds; 2 tablespoon coriander seeds; 2 whole star anise; 6 clove garlic, quartered; 2 tablespoon ghee (clarified butter); 1 large brown onion (220g), chopped finely; 1 kilogram diced beef rump; 2 cup (500ml) water; 2 cup (500ml) beef stock; 2 tablespoon lime juice

Xacutti

Spice up your night with this exiciting Asian xacutti recipe! Jam-packed full of aromatic, authentic Indian spices and flavours, this dish is sure to satisfy your taste-buds!

Serves 4

Prep

20M

Cook

1H 15M

Total

1H 35M

Skip to Recipe

Ingredients

1 cup (80g) desiccated coconut

1/2 teaspoon ground cinnamon

4 whole cloves

8 dried long red chillies

1 teaspoon ground tumeric

1 tablespoon poppy seeds

1 tablespoon cumin seeds

1 tablespoon fennel seeds

2 tablespoon coriander seeds

2 whole star anise

6 clove garlic, quartered

2 tablespoon ghee (clarified butter)

1 large brown onion (220g), chopped finely

1 kilogram diced beef rump

2 cup (500ml) water

2 cup (500ml) beef stock

2 tablespoon lime juice

Method

1.Dry-fry coconut in a large frying pan over medium heat, stirring, until browned lightly. Remove from pan.

2.Dry-fry cinnamon, cloves, chillies, turmeric, seeds, peppercorns and star anise in same pan, stirring, 1 minute or until fragrant.

3.Heat ghee in a large saucepan; cook onion, stirring, until onion softens. Add coconut spice mixture; cook, stirring, until fragrant. Add beef; cook, stirring, 2 minutes or until beef is coated with coconut spice mixture.

4.Add the water and stock; simmer, covered, for 30 minutes, stirring occasionally. Uncover; cook for 30 minutes or until beef is tender and sauce is thickened slightly. Remove pan from heat; stir in juice. Serve topped with a little sliced fresh chilli, if you like.

Serve with steamed rice. Pack into freezer-proof containers, leaving a 2.5cm space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy