Clean mutton pieces, pat dry on a dry cloth.
Apply the first marination of grated raw papaya, salt, half the quantity of white pepper powder, ginger paste and garlic paste and keep for an hour preferably in the refrigerator.
In a bowl mix grated paneer and egg white well. Add cream gradually and mix until well blended.
Add cashewnut paste, remaining white pepper powder, green cardamom powder, chopped green chilies.
Marinate the mutton pieces in the above paneer mixture and keep aside for two to three hours. Skew the marinated lamb pieces on a skewer.
Cook in a preheated oven (250°C) or tandoor for eight to ten minutes.
Baste it with melted butter and further cook in the oven or tandoor for three to four minutes.
Serve hot with mint chutney and kachumber salad.