Siri Paye
Another desi nashta (breakfast) of Peshawar and Lahore is Siri Paye. Its different from bong paye in a way that it has two ends of an animal that is head (siri) and trotters (paye). Lemon, ginger and chillies are garnished on top of it. Its the second famous nashta all over Pakistan. The stew is sticky and scrumptious and is traditional dish of our festival Eid ul Adha as well.
Recipe
Ingredients
- 4 lamb or goat trotters (paye)
- 2 tbsp. oil
- 2 onions, finely chopped
- 1 tbsp. ginger paste
- 1 tbsp. garlic paste
- 2 tomatoes, chopped
- 2 tsp. salt (or to taste)
- 1 tsp. red chili powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- Water
- Fresh ginger and green chilies, chopped (for garnishing)
Directions
- Wash the lamb or goat trotters thoroughly with cold water.
- In a large pot, boil enough water to cover the trotters. Once the water is boiling, add the trotters and cook for 5-7 minutes. Drain the water and rinse the trotters.
- In a separate pot, heat the oil over medium heat. Add the onions and cook until they are golden brown.
- Add the ginger paste and garlic paste, and cook for 2-3 minutes.
- Add the chopped tomatoes and cook until they are soft and mushy.
- Add the trotters to the pot and mix well with the onion and tomato mixture.
- Add the salt, red chili powder, coriander powder, cumin powder, and garam masala powder. Mix well.
- Add enough water to cover the trotters and bring the mixture to a boil.
- Once it comes to a boil, reduce the heat to low and let it simmer for 4-5 hours, or until the trotters are tender and the gravy has thickened.
- Serve hot, garnished with fresh ginger and green chilies. It is usually served with naan or roti.
Enjoy your delicious Siri Paye!
Where to Eat or Drink
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