Marinate ½ kg mutton chops with 3 tbsp raw papaya paste and salt to taste for 30 minutes. Now deep fry marinated chops till tender. Blend together 3 – 4 green chilies, 2 tbsp desiccated coconut, 1 tbsp crushed cumin, 100 gm raisins, 1 tbsp poppy seeds and a little water. Blend well. Heat a little oil in a wok; add 2 tbsp ginger garlic paste. Fry well till golden brown.
Add in blended mixture, 1 tsp all spice, 1 tbsp chili powder and 1 tsp turmeric. Mix well. Now add fried chops with ½ cup of water. Cover and cook for 8 – 10 minutes. Now remove the lid, fry well till water dries. Dish it out, garnish with ¼ bunch of coriander leaves and pour 3 tbsp lemon juice on top. Serve hot.