In a large bowl, combine yogurt, lemon juice, ginger garlic paste, papaya paste, salt, black pepper, red chilli powder, chilli flakes, cumin, coriander, and garam masala.

Add the fried onions and toasted gram flour + poppy seed mixture.

Mix everything well, then stir in the mustard oil.

Add the beef strips, coat thoroughly, cover, and marinate for at least 2–3 hours or ideally overnight in the fridge.

In a large heavy-bottomed pan or skillet, heat 2 tbsp mustard oil.

Add the marinated beef strips and sear on both sides until golden brown.

Pour in the remaining marinade and 1 cup of water.

Cover and let it simmer on low heat for 1 hour, or until the beef is fork-tender and nearly falling apart.

Once done, increase the heat and cook until the mixture thickens into a sticky gravy.

Shred the beef coarsely, keep some larger pieces intact for texture.

Mix strained yogurt, mayonnaise, lemon juice, garlic, olive oil, salt, and pepper.

Whisk until smooth and creamy. Set aside in the fridge.

Toss together sliced onions, tomatoes, chopped coriander, lemon juice, sumac, salt, and pepper.

Let it sit for at least 10–15 minutes to absorb flavors.

While everything is cooking, fry or bake the French fries until crispy.

Warm the tortilla wraps or lavash bread for a few seconds on a hot skillet.

For assembling the wraps. Lay out the warmed wrap.

Spread a generous spoonful of garlic sauce.

Add shredded beef, top with sumac salad, pickles, and crispy fries.

Drizzle more sauce and wrap it tightly.

Slice in half and serve immediately!