Siri Paye
Siri Paye is a rich and hearty stew made from goat or lamb trotters and head, slow-cooked with aromatic spices until incredibly tender. It's a traditional dish often enjoyed for breakfast or as a comforting meal, known for its deep flavors and nourishing broth.
🧂 Ingredients
- 4 pieces Goat or lamb trotters
- 1 piece Goat or lamb head
- 2 medium Onions(finely chopped or pureed)
- 3 tbsp Ginger-garlic paste
- 2 medium Tomatoes(chopped or pureed)
- 4 pieces Green chilies(slit or chopped)
- 1.5 tsp Salt(or to taste)
- 1 tsp Red chili powder
- 0.5 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 10 pieces Black peppercorns
- 4 pieces Cloves
- 4 pieces Green cardamom
- 1 piece Black cardamom
- 1 inch piece Cinnamon stick
- 3 pieces Bay leaves
- 0.5 cup Oil or Ghee
- 10 cups Water(or as needed)
- 0.25 cup Fresh coriander(chopped, for garnish)
- 1 inch piece Ginger(julienned, for garnish)
👨‍🍳 Instructions
- 1
Thoroughly clean the trotters and head. If there's any hair, singe it off carefully and then wash them well. Some recipes suggest boiling them for a short period with salt and turmeric to remove any gamey smell, then discarding that water.
- 2
In a large, heavy-bottomed pot or Dutch oven, heat the oil or ghee over medium-high heat.
- 3
Add the whole spices (black peppercorns, cloves, green cardamom, black cardamom, cinnamon stick, bay leaves) and sauté for about 30 seconds until fragrant.
- 4
Add the chopped or pureed onions and sauté until golden brown. Then add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 5
Add the chopped or pureed tomatoes and cook until they soften and the oil starts to separate from the masala.
- 6
Add the meat (trotters and head), salt, red chili powder, turmeric powder, coriander powder, and cumin powder. Stir well to coat the meat with the spices and cook for about 5-7 minutes, allowing the spices to bloom.
- 7
Add the slit or chopped green chilies. Pour in about 8-10 cups of water, or enough to generously cover the meat. Bring the mixture to a boil.
- 8
Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for at least 4-6 hours, or until the meat is incredibly tender and falling off the bone. Check periodically and add more hot water if the liquid reduces too much.
- 9
Alternatively, you can use a pressure cooker. After sautéing the spices and meat, add water, cover, and pressure cook for about 1.5 to 2 hours on low heat, or until tender. The exact time will vary based on the meat and cooker.
- 10
Once the meat is tender, if the gravy is too thin, you can increase the heat and let it simmer uncovered for a bit to thicken. Adjust salt to taste.
- 11
Garnish generously with fresh coriander and julienned ginger before serving.
đź’ˇ Pro Tips
- âś“Slow cooking is key to tenderizing the trotters and head and extracting maximum flavor from the bones.
- âś“Ensure the meat is thoroughly cleaned to avoid any unwanted odors.
- âś“Adjust the amount of green chilies and red chili powder according to your spice preference.
- âś“Some recipes suggest adding a bit of yogurt to the masala for added richness.
🔄 Variations
- Some recipes add a tempering (tadka) of fried onions and spices at the end for an extra layer of flavor.
- Can be made with beef or lamb trotters and head as well.