In a large wok or skillet, combine the mutton, papaya powder, salt, yogurt, and fresh cream. Mix well and set aside for 1 hour (preferably overnight).
Cook the marinated mutton in the same wok until it is tender and the liquid evaporates, stirring occasionally.
In another pan, heat ghee and cook the onion paste until translucent. Add garlic and ginger, then sauté for a minute.
Add black pepper, cumin, coriander, garam masala, and red chili powder. Mix well and cook until fragrant. Add the cooked mutton, whipping cream, and green chilies. Cook until the oil separates from the gravy.
For the smoky flavor, place a piece of aluminium foil or a metal cup in the center of the pan. Put a well-heated coal on it, drizzle a few drops of the oil over the coal, and immediately cover with a lid to trap the smoke. Let it sit for a few minutes.
Serve hot with naan or paratha, along with salad and raita. Enjoy! And remember “COOKING IS EASY!”
