First Up: For the Marination (Overnight Best) or at least for about 4-6 hrs time before cooking it- Marinate with just the Curd & the prepared Racheado Masala Paste & some salt & a little bit of oil in it

Mix everything well together until nicely combined and well blended & set aside (refrigerate for its entire duration of the marinations, whichever time duration you may have chosen-mandatory)

One cautionary measure: Please wear hand gloves or use a spatula while mixing the meat with this very marination mixture- Else, skin might burn (optional though but is good to use as the preventative measure)

Post its complete marination duration is over: While cooking the dish- In the interim- Shallow fry the potato pieces (if using alike mine- those who’re not using- may skip this step & directly jump into the cooking part)

Please refer to the pics given...Now, when done- Coming to the main cooking part which’s not much to do since the main component of this particular dish is the preparation of this Racheado Masala Paste & its further marination overnight...

Add into the Pressure Cooker/Pan/Pot, over the medium-high flame: The aforementioned measured oil, followed by the tempering spices mentioned, sauté until they start spluttering & turns aromatic- Goes in the chopped onions, sauté until translucent and then drop in the 3G Paste & again sauté until the raw smell goes off

Once done: Drop in the Marinated Mutton & the green chillies into it & put the flame on the high at this point- The Mutton will release enough water, which needs to be dried up & keep stirring occasionally in between- this would take sometime

Once the water dried up & the oil surfaces upto the pan- Add in the required/measured water to it, mix well- Checkout the seasonings (adjust if required)- Do remember that the Racheado Masala Paste also has sufficient amounts of the salt & sugar in it, hence be a little vigilant on this at this point

Add in the fried potatoes to it (for the potato lovers), finally, give it all a really good mix until nicely combined and well blended & the masala & spices are correctly infused & well incorporated

Cover the lid of the pressure pan/cooker- Put on the weight & allow it to give out 2 whistles on the high flame & then, reduce the flame to the medium-low & then, allow it to cook through slowly & give out another 3-4 whistles on the same slow heat and our absolutely Spicy & Tangy Delicious Racheado Mutton Curry is ready to be served now

Garnish it as per your taste & dish out in the serving platter to be served piping hot with equally piping hot steamed rice- (That’s what I prefer always/mostly) or Jeera Rice, Peas Pulao (that’s what my choice is all about or Roti/Chapatis/Phulkas)

It looks amazingly stunning and the colours came so beautifully alluring...it’s simply irresistible and the most delectable dish- I must admit...A Must Try, Once... For ALL