There are those Sundays when you just want to tuck into that special lunch, but don’t want to spend long laborious hours in the kitchen.
This was one such Sunday when the husband bought home half a kilo of plump mutton chops that stared at me from the kitchen top .While my mind did the round robin of possible easy recipes, a golden packet on the shelves caught my eye.’Lazeez Pepper Masala’ it said.
Oh yes, these were the samplers that Anisa had sent us. The story was that we had bumped into Anisa Arif on a food group on Facebook. When we got talking she told us that she ran ‘Zaiqa‘, her business of unique spice blends. She said she conjured up those herself and graciously sent us her signature samplers of ‘Lazeez Pepper Masala’ ,’Chicken 65′ & ‘Butter Chicken’.While we thanked Anisa and promised ourselves that we’d try one of them soon ,we forgot about them right after we stacked them neatly on the kitchen shelf. That’s what Bombay does to you-engulfs you in its madness, and makes you more forgetful!
Cut to the ‘Lazeez Pepper Masala’.At first glance, the packaging was fabulous. Not only does the packet look lovely in that golden hue, but what caught my attention was the perfectly airtight seal. The fragrance of freshly ground pepper filled the kitchen as I broke open the pack and the aroma just blew me away. What impressed me further was the recipe printed at the back of the packet- short, crisp, minimal ingredients and thankfully didn’t boast of elaborate procedures. Perfect.
Here’s the recipe, exactly as printed on the package. Lazy that I was, I made no tweaks and followed it to the T. The outcome was well… Lazeez!
- 500 gms mutton chops
- 3 tbsp ginger garlic paste
- 1 cup curd
- 200 gms onions paste ( ground and dry sautéed till 2-3 paste remains)
- 4 tbsp oil
- 1/2 cup chopped coriander leaves
- Salt to taste
- Zaiqa’s Pepper Lazeez Masala
- Marinate the chops with curd, ginger garlic paste & salt .I allowed the meat to marinate for around an hour.You could marinate it for longer if you have the time.
- In a pressure cooker, add 4 tbsp oil, 2-3 tbsp onions paste and fry for 6-7 mins
- Add marinated chops, salt, little water and pressure cook for 1 whistle and simmer for 7 mins.
- Add 2-3 tsp Zaiqa pepper masala.
- Sauté for at least 5 -7 mins on sim
- Add the chopped coriander
- Add a dash of ghee and simmer for another 5 mins.
The mutton chops were polished off with a pile of crisp garlic naans slathered with oodles of butter all washed down with chilled pints of beer.
Anisa Arif you totally rock!
For your share of those fabulous spices, get in touch with Anisa here.