Take the minced mutton in a large bowl, add raw papaya paste and salt. Marinate in the refrigerator for 30 minutes.
Grind together black cardamom, mace, cloves, star anise, nutmeg (grated), green cardamom, poppy seeds, and cinnamon to a fine powder.
Then add fried garlic, fried onion, red chilli powder, black pepper powder, coriander leaves, and fresh green chillies to the grinder jar. Make a smooth paste.
Add fresh cream, kewra water and egg. Blend again.
To the marinated meat, add gram flour and the spice paste. Mix everything together.
Marinate overnight in the refrigerator. The second marination is really important, as it helps the mutton in absorbing all the flavours.
Heat some ghee and oil in a non-stick pan. I have taken an equal amount of both. But you can use only oil if you like. Take the mutton mixture and shape it into patties. Shallow fry the kebabs on low heat for 10 minutes on both sides.
Serve mutton galouti kebabs with paratha, coriander-mint chutney, onion rings and lemon wedges.