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