Cut muttoninto 2.5 to 4 cm wide pieces and beat with a meat mallet to flatten and soften the meat. Mix half of the ginger-garlic paste, papaya and salt. Rub it over the meat pieces and marinate for about an hour.

Melt butter in a frying pan. Add the remaining ginger-garlic paste and garam masala. Roast till lightly browned over low heat. Add the mutton pieces and fry well till they are cooked completely and reach a delicious golden colour. Add cream and white pepper powder. Cook till almost dry.

Toast bread slices, cut into strips and serve with the kebabs and chutney.