Pakistani
Siri Paye
A slow-cooked Pakistani stew of goat head pieces and trotters, rich with gelatinous broth, browned onion masala, and warm spices. It is traditionally served hot for breakfast or a hearty meal with naan, lemon, green chilies, and fresh ginger.
Ingredients
- Goat trotters, cleaned, singed, and split2 pieces
- Goat head meat pieces, cleaned, with cheek and tongue if available500g
- White vinegar2 tbsp
- Wheat flour, for scrubbing2 tbsp
- Water8 cups
- Onion, thinly sliced1 large
- Ghee or neutral oil4 tbsp
- Ginger garlic paste2 tbsp
- Plain yogurt, whisked1/3 cup
- Coriander powder2 tsp
- Red chili powder1 tsp
- Kashmiri chili powder1/2 tsp
- Turmeric powder1/4 tsp
- Cumin seeds1 tsp
- Black peppercorns1 tsp
- Black cardamom1
- Green cardamom3 pods
- Cloves4
- Cinnamon stick1-inch piece
- Bay leaf1
- Salt1 1/2 tsp, or to taste
- Garam masala1/2 tsp
- Fresh ginger, julienned1 tbsp
- Green chilies, sliced2
- Fresh cilantro, chopped2 tbsp
- Lemon wedges2
- Naan, for serving2
Method
- Scrub the trotters and head pieces with wheat flour and vinegar, rinse very well, and check that all hair and charred bits have been removed.
- Place the trotters and head pieces in a large pot with 8 cups water, 1/2 tsp salt, black peppercorns, black cardamom, green cardamom, cloves, cinnamon, and bay leaf.
- Bring to a boil, skim off the grey foam carefully, then lower the heat, cover, and simmer for 3 to 3 1/2 hours until the trotters release gelatin and the meat is very tender.
- Lift out the meat and trotters, strain the stock, and reserve both; discard only the spent whole spices.
- Heat ghee in a heavy pot and fry the sliced onion over medium heat until deep golden brown.
- Add ginger garlic paste and cumin seeds, and fry for 1 minute until the raw smell disappears.
- Lower the heat, add yogurt, coriander powder, red chili powder, Kashmiri chili powder, turmeric, and remaining salt, then bhun the masala until the ghee separates and the yogurt looks cooked.
- Add the boiled head pieces and trotters to the masala and fry for 5 to 7 minutes, turning gently so the meat is coated without breaking apart.
- Pour in the strained stock, bring to a boil, then simmer uncovered for 45 to 60 minutes until the broth is glossy, slightly thick, and well flavored.
- Taste and adjust salt and chili, then stir in garam masala and simmer for 5 more minutes.
- Serve hot with julienned ginger, sliced green chilies, chopped cilantro, lemon wedges, and naan.
Common questions
Can I substitute goat trotters or head meat with beef paya or lamb paya?
Yes. Beef paya is the closest substitute and usually needs a longer simmer, often 4 to 6 hours. Lamb paya cooks faster, around 2 to 3 hours. Keep the same spices and method, but adjust cooking time until gelatin and tenderness develop.
How long should Siri Paye simmer for the best texture?
Simmer gently for 3 to 3 1/2 hours for goat paya, longer if the pieces are large or the meat is tougher. The trotters should release gelatin and the meat should pull away easily without collapsing completely.
What are the most common mistakes when making Siri Paye?
The biggest mistakes are not cleaning the trotters well, boiling too hard, and adding yogurt on high heat. Scrub thoroughly, keep the simmer gentle, and lower the heat before adding yogurt so it does not split or curdle.
How should I store leftover Siri Paye and stock?
Cool it quickly, then refrigerate in a covered container for up to 3 days. The stock will set like jelly because of the gelatin, which is normal. Freeze portions for up to 2 months and reheat slowly, adding a little water if needed.
What is the best way to serve Siri Paye?
Serve it very hot in a deep bowl with some of the rich gravy, chopped coriander, ginger slices, green chilies, lemon, naan, or kulcha. It also tastes better after resting a few hours, once the flavors settle and the stock thickens.