Take all the dry spices cloves, cardamom, cinnamon, mace, nutmeg and cumin in a grinder and then grind into fine garam masala powder.
Now heat oil in a thick bottomed pan. Add the bay leaves followed by onion and ginger garlic paste. Saute for 3-4 mins and add red chilli powder and Turmeric powder. Mix and sauté for few seconds.
Add the mutton pieces and mix. Keep the flame high and fry the mutton pieces along with the masala. (Mutton will slowly start changing the color from whitish brown to golden brown).
Add the papaya juice and salt and mix well. Cover and cook for about 30 mins.
Add the dry powdered garam masala and roasted gram flour, mix well and sauté for a minute.
Pour 2 – 3 cups of water, depending upon how tender the mutton is cooked.Mix well and put a cover. Cook on low heat for about 40- 50 mintues.Once the mutton is tender, check the seasoning and the gravy required. Finally pour ghee over the hot mutton chaap and mix.
By Ria Samuel