Ingredients
1. 500g boneless mutton
2. 31/2 tbsp raw papaya paste
3. 31/2 tbsp ginger-garlic paste
4. 1tsp garam masala
5. 2tsp safed mirch (white pepper) powder
6. 100g butter
7. 500ml cream
8. Salt to taste
Method:
1. Cut the mutton into equal pieces and flatten the pieces using a heavy object or a meat mallet.
2. In a bowl, mix half of the ginger-garlic paste, papaya paste and salt. Apply this mixture on the mutton pieces and marinate for an hour in the refrigerator.
3. Heat a heavy-bottomed kadhai and melt butter. Add the remaining ginger-garlic paste and garam masala powder and fry on a low flame, stirring continuously, till the mixture turns brown.
4. Add the marinated mutton and fry till the meat pieces are tender and browned on all sides.
5. Fold in the cream and safed mirch powder, and cook covered on low flame till the dish is almost dry.
6. Serve the kebabs piping hot with roomali roti and a chutney of your choice.