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lamb pepper masala

Lamb Pepper Masala

This is a South Indian delicacy which is juicy and full of flavlour, enjoyed with steamed rice and tomato rasam or saaru. The lamb is first cooked with ginger garlic paste, salt and turmeric and is then sautéd and browned with the freshly ground green masala spices which elevate it to the next level. So delicious!

Course Dinner, Non Vegetarian, Quick and Easy
Cuisine Indian, South indian Cuisine
Keyword Instant Pot cooking, Instant Pot recipe, Lamb green masala, lamb masala, Pepper masala lamb
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Mamasecretrecipes


  • 1 lb lamb
  • 2 tbs canola oil
  • 1 tsp ginger garlic paste
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1 medium sized onion chopped.

For the green masala

  • 3 green chillies
  • 2 sprigs of cilantro 1/4 cup chopped with stems
  • 1/4 cup fresh mint leaves
  • 1/2 tbs black pepper
  • 1 tsp cumin seeds
  • 6 green cardamoms



  1. Clean the lamb, rinse and drain. Sprinkle salt, add ginger garlic paste and turmeric to the lamb pieces, mix well and put them in the Instant pot after plugging it in.
  2. Add a cup of water, close the lid, turn the steam release valve to sealing position, then press the meat/stew button and set the time for 20 minutes.
  3. While the meat is cooking in the Instant Pot, prepare the green masala. Grind together all the green masala ingredients and set aside.
  4. After 20 minutes when the Instant Pot beeps, do a QPR (quick pressure release manually), open the lid when all the steam is out. Check to see if the meat is tender enough, if not then pressure cook for another 5 minutes or less depending on how tough it is. For a tough cut of beef this would be required but not for lamb or veal as they tenderize really fast.
  5. Press the sauté button and on 'sauté less' setting, reduce the meat juices till just one or two tablespoons are left. Switch off the Instant Pot.
  6. Take a sauce pan and when hot add 2 tbs of oil, followed by chopped onions. Fry them till golden brown, then throw in the ground green masala, fry till it thickens a bit.
  7. Now add the cooked lamb to the green masala in the sauce pan. Sauté the lamb in the pan on gentle heat till the lamb absorbs the green masala and is well coated with it. If the masala sticks to the bottom add a little water and mix well to coat the lamb. Sprinkle some black pepper, garnish with chopped cilantro and serve hot.

  8. The lamb pepper masala is usually enjoyed with rice and rasam. This time I made rajma rice with it and it was delicious.

Recipe Video