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!

  • 20 mins preparation
  • 1 hr 15 mins cooking
  • Serves 4
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  • 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


  • 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.

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