Udder and Beef Doopiaja
A traditional Anglo-Indian slow-cooked curry featuring beef and udder in a rich onion-based sauce, cooked using the doopiaja method with careful attention to heat control.
Ingredients
- 1 pound Beef, cut into 1-inch cubes (Use stewing beef or chuck)
- 1 pound Beef udder, parboiled and cut into 1-inch cubes (Can substitute with additional beef or tripe if udder is unavailable)
- 3 ounces Ghee or clarified butter (Can use vegetable oil as substitute)
- 2 large Onions, finely sliced (For the doopiaja method)
- 1 tablespoon Onions, ground to paste (About 1 ounce)
- 0.25 tablespoon Ground red chilies or chili powder (Adjust to taste)
- 0.25 tablespoon Ground turmeric
- 0.5 teaspoon Ground green ginger or fresh ginger paste
- 0.5 teaspoon Ground black peppercorns
- 0.25 teaspoon Ground garlic or garlic paste
- 1 teaspoon Salt (Adjust to taste)
- 5 ounces Water or stock (About 2/3 cup)
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Instructions
- 1Place the udder in a pot of boiling water and parboil for 15 minutes. Drain and let cool slightly, then cut into 1-inch square pieces.
- 2Cut the beef into 1-inch square pieces, similar in size to the udder pieces.
- 3Warm a heavy-bottomed pot over low heat for 1 minute, then add the ghee and let it melt completely.
- 4Add the sliced onions to the melted ghee and fry over medium heat, stirring frequently, until golden brown and softened, about 8-10 minutes.
- 5Add the ground onion paste, ground chilies, turmeric, ginger, peppercorns, garlic, and salt to the pot. Stir well and fry for 2-3 minutes until fragrant.
- 6Add the parboiled udder pieces and beef cubes to the pot. Stir well to coat all the meat with the spice mixture. Cook over medium heat, stirring frequently, for 5 minutes.
- 7Add the water or stock to the pot and stir well. Bring to a gentle boil, then reduce heat to low. Cover the pot and let simmer gently.
- 8Maintain a very gentle simmer over low heat for about 2 hours, stirring occasionally every 20-30 minutes. The key is to keep the heat low and steady so the ghee and water don't dry up too quickly. If the curry becomes too dry near the end of cooking, add a small amount of water (1-2 tablespoons at a time). The meat should be very tender and the sauce thick and rich.
- 9Check that the meat is tender and the sauce has thickened to your liking. Adjust salt if needed. Serve hot with rice or bread.
