Hussanee Curry of Udder and Liver
A traditional Hindustani curry featuring parboiled beef udder and liver threaded on skewers and simmered in a rich spiced curry sauce. This historic recipe follows the traditional method of cooking meat on sticks.
Ingredients
- 1 pound Beef udder, cleaned and cut into 2-inch pieces (Can substitute with beef tongue or additional liver if unavailable)
- 1 pound Beef liver, cut into 2-inch pieces (Fresh liver preferred)
- 2 large Onions, thinly sliced
- 4 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 1 teaspoon Ground turmeric
- 1 teaspoon Red chili powder (Adjust to taste)
- 2 teaspoons Ground coriander
- 1 teaspoon Ground cumin
- 1 tablespoon Fresh ginger, minced
- 6 cloves Garlic cloves, minced
- 1.5 teaspoons Salt (To taste)
- 2 cups Water
- 8 pieces Wooden skewers or bamboo sticks (Soaked in water for 30 minutes)
More recipes using Beef_udder
Indian
Hussanee Curry of Udder and Liver (Kurma or Quorema Curry)
A rich Mughlai-style curry featuring beef udder and liver, cooked with aromatic spices, yogurt, and ghee in the traditional Hussanee (Awadhi) style. This offal curry showcases the nose-to-tail cooking traditions of Indian cuisine.
Anglo-Indian
Udder and Beef Doopiaja
A traditional Anglo-Indian curry combining parboiled beef udder and beef in a rich onion-based gravy, slow-cooked for tender results. Doopiaja (do-pyaza) means 'two onions' referring to the double use of onions in the dish.
Instructions
- 1Place the udder and liver pieces in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 15 minutes. Drain and let cool slightly.
- 2Thread the parboiled udder and liver pieces alternately onto the soaked wooden skewers, leaving space between pieces for even cooking.
- 3Heat the ghee in a large, deep pan or pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown and softened.
- 4Add the minced ginger and garlic to the onions and fry for 2 minutes until fragrant. Then add the turmeric, chili powder, coriander, cumin, and salt. Stir well and cook for 1 minute to toast the spices.
- 5Pour in the water and stir well to combine with the spice mixture. Bring to a boil, then reduce heat to maintain a gentle simmer.
- 6Carefully place the skewered udder and liver into the simmering curry sauce. The skewers should be partially submerged. Cover the pot and simmer gently for 1 hour and 30 minutes, turning the skewers occasionally to ensure even cooking.
- 7Check that the meat is tender and the sauce has thickened. If needed, simmer uncovered for a few more minutes to reduce the sauce. Remove skewers from the curry and serve the meat either on or off the sticks with the curry sauce spooned over, accompanied by rice or bread.
