It will give a tasty and hot punch but without colour. Now in a pan heat the oil and then add the finely chopped ginger and garlic. Saute for 2-3 minutes and then add the finely chopped onions with salt and saute it well until golden brown. Now add the meat and saute it for 7-8 minutes. Then add the grounded chilli, coriander and cumin powder along with slit green chillies and mix it well. Now in a small muslin cloth put all the spices and tie a knot and put this in the mutton gravy.

Add half cup of water and cook it till all the ingredients mixed up properly and the oil start to ooze out. At this point add the raw papaya paste or the meat tenderizer and toss it well. Remember you have to use very less quantity of it. It is used to tenderise the meat and give a nice tange flavour. Now add 1 cup of water when start boiling lower the flame cover it and cook it till done. If you are making in pressure cooker then after 1 whistle lower the flame and cook for 5-7 minutes.

Or until completely done. Once done take out the muslin cloth with this method you will get all the flavours of the spices without any whole spices.(again don't discard the spices wash it and dry it then make a fine powder out of it and you can use it to sprinkle on vegetables or chaat or anything). Garnish with chopped coriander leaves and some wedges of lemon.
Serve it with roti, naan, kulcha or any bread of your choice.

IMPORTANT
You can use any oil but it tastes best with mustard oil.
If you want less chillies then half the whole red chilli and add a tbsp of kashmiri red chilli Powder.
You can even skip the raw papaya or meat tenderizer.
If you don't want to put the whole spices in muslin cloth then add as it is to the gravy and later when cooked strain the gravy.

HAPPY COOKING 😊