Cut ½ kg mutton into slices, marinate with salt to taste, 1 tbsp ginger garlic paste and 3 tbsp papaya paste.
Now add 125 gm thick yogurt, ½ tsp turmeric, 1 tbsp chili powder, 1 tsp cumin powder, ½ tsp all spice powder, ¼ tsp nutmeg mace powder, salt to taste, ¼ bunch of coriander leaves and 1 tbsp lemon juice. Keep aside for 30 minutes.
Heat 3 – 4 tbsp oil in a wok, add in marinated mutton and fry well for 2 – 3 minutes.
Cover and cook on low flame for 10 – 12 minutes.
Now remove the lid, fry well on high flame till water dries. Dish it out and serve with puri paratha.