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.
Ingredients
- 1 pound Beef udder, cleaned and cut into 1-inch cubes (Can substitute with beef tripe or additional liver if udder is unavailable)
- 1 pound Beef liver, cleaned and cut into 1-inch cubes (Remove any membranes or veins)
- 4 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 2 large Onions, thinly sliced
- 6 cloves Garlic cloves, minced
- 2 tablespoons Fresh ginger, minced
- 1 teaspoon Ground turmeric
- 2 teaspoons Ground coriander
- 1.5 teaspoons Ground cumin
- 1 teaspoon Red chili powder (Adjust to taste)
- 1 teaspoon Garam masala
- 0.5 cup Plain yogurt, whisked (Full-fat preferred)
- 1.5 cups Water
- 1.5 teaspoons Salt (Or to taste)
- 0.25 cup Fresh cilantro, chopped (For garnish)
More recipes using Beef_udder
Indian
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.
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
- 1Clean the beef udder and liver thoroughly under cold running water. Remove any membranes, veins, or connective tissue. Cut both into 1-inch cubes and pat dry with paper towels.
- 2Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the sliced onions and fry, stirring frequently, until they turn golden brown and caramelized.
- 3Add the minced garlic and ginger to the pot and fry for 1-2 minutes until fragrant. Then add the turmeric, coriander, cumin, chili powder, and garam masala. Stir constantly for 1 minute to toast the spices and prevent burning.
- 4Add the cubed udder and liver to the pot. Increase heat to high and stir-fry the meat with the spice mixture for 5-7 minutes until the pieces are browned on all sides and well coated with spices.
- 5Reduce heat to medium. Add the whisked yogurt gradually, stirring constantly to prevent curdling. Cook for 3-4 minutes, stirring frequently, until the yogurt is well incorporated and the oil begins to separate from the mixture.
- 6Add the water and salt to the pot. Stir well to combine all ingredients. Bring the mixture to a boil over high heat.
- 7Once boiling, reduce heat to low, cover the pot with a tight-fitting lid, and simmer gently for 1 hour. The udder and liver should become tender and the sauce should thicken. Stir occasionally to prevent sticking.
- 8Check that the meat is tender and the sauce has thickened to your desired consistency. If too thick, add a splash of water. Taste and adjust salt if needed. Garnish with fresh chopped cilantro and serve hot with rice or naan bread.
