Step 1: Prepare the Mutton

Take a 1 kg large piece of mutton (preferably fatty lamb/dumba). Wash it thoroughly. Make deep cuts into the mutton piece to allow the marinade to penetrate well.

Step 2: Prepare the Marinade

In a bowl, add 2 tablespoons of vinegar, 3 tablespoons of finely ground green chili paste, 0.5 teaspoon of garlic paste, 0.5 teaspoon of ginger paste, 1 to 1.25 teaspoon of Kashmiri red chili powder, and 1 level teaspoon of salt. Mix all marinade ingredients well until a smooth paste is formed.

Step 3: Marinate the Mutton

Place the mutton piece in a dish and apply the prepared marinade generously all over, ensuring it gets into all the deep cuts. Cover the marinated mutton and refrigerate for at least 2 hours (or preferably overnight) to allow the flavors to infuse.

Step 4: Wrap the Mutton for Pressure Cooking

Lay out aluminum foil, then place a butter paper on top. Transfer the marinated mutton onto the butter paper. Pour any remaining marinade over the mutton. Wrap the mutton tightly in the butter paper and then in the aluminum foil to create a sealed packet.

Step 5: Pressure Cook the Mutton

Place a stand inside a pressure cooker. Place the wrapped mutton packet on the stand in the pressure cooker. Add enough water to the pressure cooker, ensuring it doesn't touch the mutton packet. Close the pressure cooker lid and place the whistle. Turn on the stove to high heat. Pressure cook for at least 1 hour and 15 minutes (1 hour 15 minutes to 1 hour 30 minutes is fine) to ensure the mutton is very tender.

Step 6: Unwrap and Prepare for Frying

After pressure cooking, release the pressure naturally. Remove the whistle and open the lid. Carefully remove the mutton packet from the pressure cooker and place it on a plate. Remove the stand and pour the accumulated liquid (water and rendered fat) from the mutton packet into the pressure cooker. Unwrap the mutton packet and carefully transfer the cooked mutton pieces into the pressure cooker with the liquid.

Step 7: Fry the Mutton

Turn on the stove to high heat. Once the liquid starts boiling, flip the mutton pieces using tongs or wooden spatulas. Continue frying on high heat, turning occasionally, until the water evaporates, the fat renders, and the mutton pieces achieve a golden-brown color. Be careful as the meat is very tender and can break apart easily. Once fried to perfection, turn off the heat.

Step 8: Serve

Carefully transfer the fried mutton pieces to a serving platter. Drizzle the rendered fat/oil from the cooker over the mutton for extra flavor. Serve hot with your preferred accompaniments.

• Use fatty lamb (dumba) for the best flavor and tenderness, as its fat will be used for frying.

• Make deep cuts in the mutton to ensure the marinade penetrates thoroughly.

• Marinate the mutton for at least 2 hours, or preferably overnight, for maximum flavor.

• Be careful when flipping the mutton during frying, as it will be very tender after pressure cooking.

• This marinade can also be used for chicken or beef.

• The cooked mutton can be baked in an oven or tandoor instead of frying.