Beef Doopiaja
A rich, slow-cooked beef curry where tender beef pieces are fried with aromatic spices and onions, then simmered until the meat is perfectly tender and the sauce reduces to a thick, flavorful consistency. This traditional Indian dish features a double onion technique (doopiaja means 'two onions').
Ingredients
- 2 pounds Beef, cut into 1-inch square pieces (Use a tender cut suitable for braising, such as chuck or round)
- 4 tablespoons Ghee (Can substitute with vegetable oil or clarified butter)
- 2 large Onions, thinly sliced (Will be fried and then chopped)
- 1 teaspoon Turmeric, ground
- 1 teaspoon Chili powder (Adjust to taste)
- 1 teaspoon Ginger, ground
- 1 teaspoon Garlic, ground (Or use 4 cloves fresh garlic, minced)
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- 1.5 teaspoons Salt (Adjust to taste)
- 1 cup Water
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Instructions
- 1Cut the beef into 1-inch square pieces, trimming excess fat if desired. Pat dry with paper towels.
- 2Melt the ghee in a large, heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown.
- 3Remove the fried onions from the pot using a slotted spoon and set aside on a plate, leaving the ghee in the pot.
- 4In the same pot with the remaining ghee, add the turmeric, chili powder, ground ginger, ground garlic, cumin, and coriander. Fry over medium heat, stirring constantly, until the spices are fragrant and turn a rich brown color.
- 5Add the cut beef pieces and salt to the pot with the fried spices. Increase heat to medium-high and fry, stirring frequently, until the beef is well-browned on all sides.
- 6Chop the reserved fried onions into small pieces and add them back to the pot along with 1 cup of water. Stir to combine.
- 7Reduce heat to low, cover the pot, and allow the beef to simmer gently. Stir occasionally to prevent sticking. Continue simmering until the beef is perfectly tender and the liquid has reduced to a thick consistency, about half its original quantity. This will take approximately 1.5 to 2 hours depending on the cut of beef.
- 8Check that the beef is fork-tender and the sauce has thickened to a rich consistency. Adjust salt if needed. Serve hot with rice or bread.
