Lazeez Pepper Mutton Masala

Lazeez Pepper Mutton Masala

Variation – chicken /paneer /mushrooms


  • 500 gms mutton pcs or mutton chops (tastes best)
  • 2 tbsp ginger-garlic paste (25 gms)
  • 1 cup curd
  • Salt to taste
  • 200 gms onions paste (ground to a paste and dry sautéed until 2-3 tbsp paste remains)
  • 4 tbsp oil
  • 1/2 cup chopped coriander leaves


  1. Marinate mutton with curd, ginger-garlic paste and salt for 4 hours.
  2. In a pressure pan add 4 tbsp oil, 2-3 tbsp onions paste and fry for 6-7 mins; add marinated mutton, salt and a little water. Sauté for 5 mins, add water and pressure cook for a whistle and then simmer for 7 mins.
  3. Rest it until it cools and add 2-3 tsp Zaiqa Pepper Masala. Sauté for at least 5 -7 mins on sim, add 1 cup of chopped coriander leaves, 2 tbsp ghee and simmer for 5 mins. Can serve as it is for a dry masala dish.

For Semi gravy

  • Follow above till # 3. Additionally, add 2-3 tomatoes (chopped) and fry for at least 10 mins after adding Zaiqa Lazeez Pepper Masala.


Recipe 2 – Fiery Peppery Chicken Gravy

  1. Marinate chicken (500 gms) with curd (1/4 cup), 2 tbsp ginger-garlic paste, 1 tbsp coriander powder and 2 tbsp Zaiqa Lazeez Pepper Powder for 2 hrs.
  2. Stir fry the chicken and cook on sim till 3/4th done (approx. 15-20 mins). Add water if required.
  3. Heat oil in pan, add curry leaves, ½ cup small onions (shallots) and fry till brown.
  4. Add an extra tbsp of Zaiqa pepper masala, 1 tsp soya sauce and 2 tbsp tomato sauce; stir for a few mins and add cooked chicken.
  5. Fry till masala coats the chicken well. Garnish with coriander leaves and serve hot.

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