Cut mutton into large flat two and half inches square pieces. Grind ginger and garlic to a paste. Grind raw papaya skin to a paste.
Marinate mutton pieces with ginger-garlic paste, papaya skin paste, salt, turmeric powder, red chilli powder and yogurt for one hour preferably in a refrigerator. Add saffron to milk or cream and set aside. Heat oil in a large, thick-bottomed pan. Add onions and sauté till golden brown. Lower heat. Arrange the pieces of marinated mutton in the pan in a single layer.
Sprinkle with half of the saffron milk. Cover and cook on medium to low heat. After ten to fifteen minutes turn over the mutton pieces.
Sprinkle the remaining saffron milk. Cover and cook till the mutton is tender. When thikkays are completely cooked sprinkle ground caraway seeds and lemon juice before serving.