12 Hours Extremely Fry Head & Legs For Breakfast - Sheikh Siri Paye Recipe - 200 Kg Siri Paye Making

That sounds like an epic feast and a significant culinary endeavor! Cooking **Siri Paye (Goat's Head and Trotters)** for 12 hours in an extremely fried or richly spiced style requires skill, patience, and attention to detail. Here's a breakdown of what such a massive-scale recipe might involve:

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### **Ingredients (For 200 Kg Siri Paye)**
- **Goat Heads (Siri):** ~100-120 heads
- **Goat Trotters (Paye):** ~80-100 pairs
- **Onions:** 20-30 kg, finely sliced
- **Garlic:** 5-7 kg (paste)
- **Ginger:** 5-7 kg (paste)
- **Yogurt:** 20-25 kg
- **Tomatoes:** 25-30 kg, pureed
- **Oil/Ghee:** ~40-50 liters (for deep frying and gravy preparation)
- **Spices:**
- Red chili powder: 5-6 kg
- Turmeric powder: 2-3 kg
- Coriander powder: 4-5 kg
- Garam masala: 2-3 kg
- Cumin seeds: 1 kg
- Bay leaves: 200-300 leaves
- Black cardamom: ~200 pods
- Green cardamom: ~500 pods
- Cinnamon sticks: ~4-5 kg
- **Salt:** 10-12 kg (to taste)
- **Fresh Coriander & Green Chilies:** 5-7 kg for garnish

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### **Cooking Steps**
1. **Cleaning the Heads and Trotters:**
- Thoroughly clean the goat heads and trotters by removing hair and excess tissue. Use a blowtorch or direct flame for a smooth finish.
- Soak in water with salt and vinegar to remove any odor.

2. **Boiling:**
- In a massive cauldron, boil the heads and trotters with water, salt, bay leaves, and cardamom for 8-10 hours. This slow cooking will release gelatin and ensure tenderness.

3. **Frying:**
- After boiling, remove the heads and trotters and let them cool.
- Deep fry in hot oil/ghee until golden and crispy. This adds a rich, smoky flavor.

4. **Gravy Preparation:**
- In another large cauldron, heat ghee and fry onions until golden brown.
- Add garlic, ginger paste, and fry until aromatic.
- Incorporate tomato puree, yogurt, and all ground spices. Cook until the oil separates.
- Add the fried Siri Paye and mix well.

5. **Simmering:**
- Add the reserved stock from boiling to the gravy, ensuring it covers the meat. Simmer on low heat for 2-3 hours, allowing the flavors to meld.

6. **Finishing Touch:**
- Adjust seasoning. Garnish with freshly chopped coriander and green chilies.

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### **Serving**
Serve this flavorful dish with freshly baked naan, tandoori roti, or paratha. The gelatin-rich broth combined with the crispy fried Siri Paye creates a heavenly experience.

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This recipe would feed hundreds of people! Are you planning such a massive cookout, or is this for inspiration? 😊