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.
Ingredients
- 1 pound Beef udder, parboiled and cut into 1-inch cubes (Parboil for 30 minutes before cutting. Can substitute with beef tripe or additional beef chuck if unavailable.)
- 1 pound Beef chuck, cut into 1-inch cubes (Use well-marbled beef for best results)
- 3 large Onions, thinly sliced (Divided: 2 for frying, 1 for adding later)
- 4 tablespoons Ghee or vegetable oil (Ghee provides authentic flavor)
- 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
- 4 cloves Garlic cloves, minced
- 1.5 teaspoons Salt (Adjust to taste)
- 2 cups Water
- 0.5 teaspoon Garam masala (For finishing)
- 2 tablespoons Fresh cilantro, chopped (For garnish)
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Instructions
- 1Place the beef udder in a large pot with enough water to cover. Bring to a boil, then reduce heat and simmer for 30 minutes. Drain and let cool slightly, then cut into 1-inch cubes.
- 2Heat ghee in a heavy-bottomed pot or Dutch oven over medium-high heat. Add 2 sliced onions and fry, stirring frequently, until deep golden brown, about 12-15 minutes.
- 3Reduce heat to medium. Add the minced ginger and garlic, stirring for 1 minute until fragrant. Add turmeric, chili powder, ground coriander, cumin, and salt. Stir constantly for 2 minutes to toast the spices.
- 4Add the cubed parboiled udder and beef chuck to the pot. Stir well to coat all pieces with the spice mixture. Cook, stirring occasionally, for 8-10 minutes until the meat is browned on all sides.
- 5Add the water and the remaining sliced onion to the pot. Stir well, scraping up any browned bits from the bottom. Bring to a boil.
- 6Reduce heat to low, cover the pot, and simmer gently for 2 hours, stirring occasionally every 20-30 minutes. The meat should become very tender and the gravy should thicken. Add a little water if it becomes too dry.
- 7Once the meat is tender and the gravy has thickened, stir in the garam masala. Taste and adjust salt if needed. Garnish with fresh chopped cilantro before serving.
