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A man in Peshawar selling the ingredients for goat Siri Paya
|Main ingredient(s)||Trotters or Hoof (cow, goat or lamb), onions, tomatoes, garlic, curry spices|
The main ingredients of the dish are the Trotters or Hoof of a cow, goat or lamb; cooked with various spices.
Origin of this dish is quite vague. However it is thought to have originated in South Indian Pakistan Sub-continent.
Recipes for this dish vary slightly from region to region. The soup base is created by sauteed onions, tomatoes, and garlic to which a number of curry-based spices are added. The cooked dish is served with a garnish of fresh diced ginger and fresh cilantro leaves along with fresh sliced lemon.
It is slow cooked on low heat for hours (usually over night)on stove. However, now adays it is mostly cooked on pressure cooker.
Historically, when people used wood or coal as a cooking fuel, women would start this dish at night and slow cook it in the coals until the morning. This dish has a soup-like consistency and is usually eaten as a breakfast food in the winter months with naan.
- Bapsi Sidhwa (2005). City of Sin and Splendour: Writings on Lahore. Penguin Books.
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