Ingredients
- 200 grams Mutton
- Salt & Pepper
- 30 ml Heavy Cream
- 100 ml Water
- 1 tbsp olive oil I use this one
- 1 tbsp Butter Try this one
- 10 grams garlic
- Fresh Thyme
- Parsley
Servings: servings
Units:
Instructions
- Season the mutton with salt and pepper and pan fry till caramelized.
- Set mutton aside and deglaze the pan
- Boil water in a pressure cooked with 4 cloves of garlic and fresh thyme.
- Once the water comes to a boil add in the mutton and the liquid from the deglazed pan
- Pressure cook for 25 minutes or till tender.
- Remove the mutton and strain the liquid from the pressure cooker, make sure to crush those cloves of garlic and get all the flavour out.
- Then fry the mutton in the same pan with oil and butter and once crispy remove from the pan
- In the residual oil fry the parsley and then deglaze with the stock from the pressure cooker
- Reduce to desired consistency and finish with the cream
- Serve