Recipes Reviews

Lazeez Pepper Masala by Zaiqa

The dish turned out very well, was rich, but not overly so and quite tasty. The packet appears to have enough Masala for 10 such sessions.

I chanced upon Zaiqa when speaking to Anisa Arif on the phone for something quite unrelated, unaware of her other business interests, i.e. Zaiqa – The Spice Store. When we got talking, she suggested I try out her masalas and promised send over her range in batches, due to their fresh, devoid-of-preservatives nature. True to her word, a package arrived by courier a couple of days later, containing three beautifully packaged, designed-for-reuse masalas.

My first experience with Anisa’s masalas, was with her Lazeez Pepper Masala. Although intending to follow the recipe on the packet, a combination of events ensured I used what I had in the fridge – a neck of lamb as opposed to the recommend lamb chops. Have you ever tried neck before? This is my second time, the first time settling for what I thought would be an utter failure. It turned out quite delicious, yeilding layer after layer of succulent flesh. I also used butter instead of ghee (clarified butter); none available at home. Sometimes I think Indu purposely doesn’t stock the stuff. The recipe on the packet needs a little looking at to make it easier for the average cook to follow. Here’s what I ended up doing. Please note, this isn’t the printed recipe, but is what I ended up doing.

The dish turned out very well, was rich, but not overly so and quite tasty. The packet appears to have enough Masala for 10 such sessions.


  • 1 goat neck (500gm as specified on printed recipe)
  • 2 tbsp Ginger-garlic paste
  • 1 cup Yogurt
  • 2 tsp Salt
  • 200 gm Onion paste (dry sauteed/reduced to 2 – 3 tbsp)
  • 4 tbsp Oil
  • 1/2 cup Coriander leaves, chopped
  • 1.5 tbsp Butter
  • 3 tsp Zaiqa Lazeez Pepper Masala powder
  • 1 Lemon, juice of
  • 1 cup water


  1. Marinate meat with yogurt, ginger-garlic paste and salt for 2 hours
  2. In a pressure cooker, heat oil, add reduced onion paste, fry for 6 to 7 minutes.
  3. Add marinated mutton, salt and water and pressure cook for 20 minutes on high heat then 5 minutes on sim.
  4. Remove mutton from cooker and set aside.
  5. Place cooker back on heat.
  6. Add Zaiqa Pepper Masala Powder to mixture in cooker along with the butter and chopped coriander leaves.
  7. Saute on low flame for 5 minutes.
  8. Place neck on platter, pour over pepper gravy.
  9. Sprinkle with lemon juice.
  10. Serve with rotis or kulchas.

We ate these with butter crisped Kulchas.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.