Udder Doopiaja
A traditional Anglo-Indian curry made with beef udder, slow-cooked in a rich onion-based gravy with aromatic spices. The meat is parboiled first, then simmered gently for two hours until tender.
Ingredients
- 2 pounds Beef udder, parboiled and cut into 1-inch squares (Can substitute with beef brisket or chuck if udder is unavailable)
- 3 large Onions, thinly sliced
- 4 tablespoons Ghee or 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
- 4 cloves Garlic cloves, minced
- 1.5 teaspoons Salt (Or to taste)
- 2 cups Water
- 2 medium Tomatoes, chopped (Optional, for added richness)
Instructions
- 1Place the beef udder in a large pot, cover with cold water, and bring to a boil. Reduce heat and simmer for 30 minutes. Drain and let cool slightly.
- 2Once cooled enough to handle, cut the parboiled udder into 1-inch square pieces.
- 3Heat ghee or oil in a heavy-bottomed pot over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown and caramelized, about 12-15 minutes.
- 4Add the minced ginger and garlic to the browned onions and fry for 2 minutes until fragrant. Then add turmeric, chili powder, coriander, cumin, and salt. Stir well and cook for 1-2 minutes to toast the spices.
- 5Add the cut udder pieces to the pot and stir well to coat with the onion and spice mixture. Cook for 5 minutes, stirring occasionally, to brown the meat slightly.
- 6Add the chopped tomatoes (if using) and water to the pot. Stir well to combine all ingredients.
- 7Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer gently for 2 hours, stirring occasionally every 20-30 minutes. The udder should become very tender and the gravy should thicken. Add more water if needed during cooking.
- 8Taste and adjust salt if needed. The gravy should be thick and rich, coating the tender udder pieces. Serve hot with rice or bread.
