Marinate the mutton pieces for an hour with the raw papaya paste.
While the mutton is marinating, prep the onions into fine slices. Also, make a paste of the ginger and garlic together.
In a heavy bottomed pan, take 1 1/2 cups of ghee and when it becomes hot, add the sliced onions. Fry the onions till they are golden brown and then drain the onions out of the pan and keep aside.
In the same ghee, add the mutton pieces and the korma masala and mix it all together. Add salt and then over high heat, brown the meat for a couple of minutes.
Mix garlic and ginger paste in the yogurt and beat it. Then add the beaten yogurt to the mutton. Keep the heat high and stir everything for 5 minutes. Then reduce the temperature to medium and cover the pan and continue cooking for 45 minutes.
Stir from time to time so that nothing sticks to the bottom. Scrape the bottom if anything sticks.
Half way through the cooking of the meat, add the onions and mix it all up nicely.
Then lower the tempertaure and cook for another hour or till the mutton has become tender.
To reduce the water, do not increase the heat directly. Instead, take a tawa and place the pan over the tawa. Then on indirect medium heat, reduce the water.
When the gravy has reached a thick consistency and the meat has become tender, add the kewra water.
Check the seasoning a final time and then turn off the heat.
Serve it with some parantha and onion salad. It goes very well with some pav too.