Siri Paye – Slow-Braised Trotters Soup

⏱ 240 min · Serves 4

Rich, gelatinous and deeply comforting, this traditional Pakistani Siri Paye is a labour of love that rewards patience with a soul-warming bowl of meltingly tender trotters bathed in a fragrant, spiced broth. Best enjoyed on a slow weekend morning with fresh naan and a squeeze of lemon.

Per serving: 480 kcal · 42.0g protein · 8.0g carbs · 31.0g fat

Ingredients

• 4 goat or lamb trotters (paye), cleaned and split
• 2 goat or lamb heads (siri), halved and cleaned (optional but traditional)
• 4 tbsp ghee or neutral oil
• 2 large onions, thinly sliced
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 3 tsp salt, or to taste
• 2 tsp red chilli powder
• 1 tsp turmeric
• 2 tsp coriander powder
• 1 tsp cumin powder
• 1/2 tsp black pepper
• 4 black cardamom pods
• 6 cloves
• 1 cinnamon stick
• 2 bay leaves
• 2.5 litres water
• Fresh coriander, chopped, to serve
• 3 green chillies, sliced, to serve
• 1 lemon, cut into wedges, to serve
• 1 thumb-sized piece of ginger, julienned, to serve

Method

1. Thoroughly wash and clean the trotters (and head pieces if using) under cold running water. Blanch in boiling water for 10 minutes, drain and rinse well to remove any impurities.
2. Heat the ghee in a large heavy-bottomed pot or pressure cooker over medium-high heat. Fry the sliced onions until deep golden brown, about 15–20 minutes. This step is crucial for a rich, dark broth.
3. Add the ginger and garlic paste and fry for 2–3 minutes until the raw smell disappears.
4. Add all the dry spices: salt, red chilli powder, turmeric, coriander, cumin, and black pepper. Stir well and cook for 2 minutes.
5. Add the blanched trotters and head pieces to the pot. Stir to coat well in the spice mixture and fry for 5 minutes.
6. Add the whole spices: black cardamom, cloves, cinnamon stick, and bay leaves.
7. Pour in 2.5 litres of cold water. Bring to a vigorous boil, then skim off any foam that rises to the surface.
8. If using a pressure cooker, seal and cook on high pressure for 1.5 hours. If using a regular pot, reduce heat to low, cover, and simmer gently for 3–3.5 hours until the meat is completely tender and falling off the bone and the broth is rich and slightly thick.
9. Taste and adjust salt. Remove the cinnamon stick and bay leaves.
10. Ladle into deep bowls. Garnish generously with fresh coriander, sliced green chillies, julienned ginger, and a squeeze of lemon. Serve immediately with naan or crusty bread.