Slow Cooked Xacuti of Lamb


  • 1 x 2kg boneless rolled leg of lamb
  • 1 Jar Goan Cuisine Xacuti Paste
  • 1 cup cooking oil of your preference
  • 1 tablespoon salt
  • 4 pce fresh green chilli de-seeded and roughly chopped


Remove netting from lamb

Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil

Combine 1 Jar GC Xacuti Paste, ½ cup cooking oil and salt

Baste lamb with mixture

Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker)

Add water so level just comes up to 1/3 of insert (careful not to add too much water, or add less water and check on level during cooking and add small amounts if necessary. The amount of water required will vary according to the size of the slow cooker and leg of lamb).

Optional: when meat is tender add par boiled potatoes and cook further until potatoes done; you may need to add a bit of water if there is not enough gravy for the potatoes to cook in.

Serving Suggestions

Serve with Sour Dough Bread, Goan Cuisine’s Jackfruit and Lime Sambal and a fresh chop of cucumber/tomato/red onion/mint/green chilli in lime juice.

Xacuti of Crab


  • 5 Blue Swimmer Crabs cleaned (bodies cut in half)
  • 200g Brown onions
  • ½ jar Xacuti Curry Paste
  • 100ml Coconut Cream
  • 4 chopped rough Green chilli, fresh
  • Salt to taste
  • 1 bunch, chopped Coriander leaves, fresh


In heavy-based pot fry onion in oil on medium heat until well browned.

Add ½ jar GC Xacuti  paste and stir through.

Add crab pieces and brown well, stirring constantly

Turn heat down to low and add 250 ml (1 cup) of water.

Stir, add coriander and green chilli.

Leave to simmer until crab is cooked through. During this time cover with lid and check from time to time to ensure there is sufficient liquid for the crab to simmer in. If not, add small amounts of water.

When crab is cooked through, add salt to taste and coconut cream, and simmer for further 5 minutes.

Serving Suggestions

Serve with plain boiled basmati rice and Goan Cuisine Cucumber Achar