Siri Paya - Traditional Pakistani Slow-Cooked Lamb Trotters

Ingredients

• 4 lamb trotters (about 1 kg / 2.2 lbs) 4 lamb trotters (about 1 kg / 2.2 lbs)
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon coriander powder 1 tablespoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cinnamon stick 1 cinnamon stick
• 4 green cardamom pods 4 green cardamom pods
• 4 cloves 4 cloves
• Salt to taste Salt to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish
• Ginger slices, for garnish Ginger slices, for garnish
• Lemon wedges, for serving Lemon wedges, for serving

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamb trotters thoroughly, removing any excess fat or debris. Soak them in cold water for 1 hour, changing the water a few times to remove any impurities.
2. 2.
   In a large pot, heat the ghee over medium heat. Add the chopped onions and sauté until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
4. 4.
   Add the chopped tomatoes and green chilies to the pot and cook until the tomatoes have softened.
5. 5.
   Add the coriander powder, cumin powder, turmeric powder, red chili powder, cinnamon stick, green cardamom pods, cloves, and salt. Stir well to combine the spices with the onion-tomato mixture.
6. 6.
   Drain the lamb trotters and add them to the pot. Mix well to coat the trotters with the spice mixture.
7. 7.
   Pour enough water into the pot to cover the trotters completely. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
8. 8.
   Simmer the trotters for 4-5 hours, or until the meat is tender and easily falls off the bone. Stir occasionally and add more water if needed to maintain the desired consistency.
9. 9.
   Once the trotters are cooked, remove them from the pot and set aside. Use a hand blender or a potato masher to partially blend the remaining broth, creating a slightly thickened consistency.
10. 10.
    Return the trotters to the pot and simmer for an additional 10-15 minutes to allow the flavors to meld together.
11. 11.
    Serve the Siri Paya hot, garnished with fresh coriander leaves, ginger slices, and a squeeze of lemon juice. Enjoy with naan or rice.

Treat your ingredients with care...

• Lamb trotters — Make sure to clean the trotters thoroughly and soak them in cold water to remove any impurities before cooking.
• Ghee — If ghee is not available, you can substitute it with vegetable oil or butter.
• Green chilies — Adjust the quantity of green chilies according to your spice preference.

Tips & Tricks

• For a richer flavor, you can roast the spices before adding them to the dish.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water during the last few minutes of cooking.
• Serve Siri Paya with a side of sliced onions, green chilies, and fresh ginger for added freshness and crunch.
• This dish tastes even better the next day as the flavors continue to develop, so consider making it in advance.
• Adjust the cooking time according to the size and tenderness of the lamb trotters.

Serving advice

Siri Paya is traditionally served hot with naan or rice. Garnish each serving with fresh coriander leaves, ginger slices, and a squeeze of lemon juice for a burst of freshness.

Presentation advice

Serve Siri Paya in individual bowls, making sure to include a generous amount of the flavorful broth. Arrange the garnishes on top for an appealing presentation. Pair it with warm naan or steamed rice for a complete meal.