Slice onions into thin slices. Heat Ghee in a cooking pot. Fry onion on high flame until turned to light golden brown. Remove fried onion immediately and keep them aside to air dry.
Reduce flame to medium. Put yogurt, garlic paste, ginger paste and all whole and ground spices except Nutmeg, Mace and Kewra in the heated ghee and mix them well. Cook on a medium flame until 3 to 4 minutes.
Add 1/2 cup of water during this cooking to avoid from burning.
When mixture of all spices and other ingredients is cooked very well then add marinated meat (marinate at least 2 hour with 200 gms curd and raw papaya) to this mixture and by adding a cup of water, cook very well by keep stirring upto 10 minutes.
When the meat and all spices are mixed and the oil separates then add the fried onions that you put aside.
Mix well with meat and spices for 2 minutes, add 1 cup of water and cook for 2 more minutes and then add 1 cup of water. Mix well. Put the flame on high until it comes to boil.
Reduce the flame and cook for 1/2 hour. Keep checking to avoid any burning. When the meat is tender then increase the flame to burn the access water in the curry. Bring it to desired consistency. Reduce the flame.
Add nutmeg, mace powder, also add Kewra water to the curry. Mix well and cover the pot with the lid and cook on a low flame for 5 more minutes. Serve hot.