Preheat the oven to 180'C / 350’F / Gas Mark 4. Put the mince into a food processor and process until finely ground. Transfer to a bowl.
Remove the seeds from the cardamom pods and put into a blender or food processor with the cloves, ginger, and kachri, if using. Add 2 of the onions and a teaspoon of water and process until ground. Add to the mince and mix well.
Heat half the ghee in a frying pan (skillet) over medium heat, add the remaining 2 onions and fry for 5-7 minutes, or until golden brown.
Using a spoon, transfer to a blender or food processor and process until ground. Add to the mince mixture with the gram flour, papaya, and chilli powder and mix well.
Heat the remaining ghee in the pan until melted, then remove from the heat and allow to cool for 20 minutes.
Preheat the grill (broiler) to medium. Put a little ghee in your hands and roll the mince mixture into balls. Arrange them neatly next to each other in a large baking dish. Cover with a lid or foil and bake in the oven for 30-40 minutes, or until the mince is cooked and browned. Do not allow the mince to burn.
When the mince is cooked, place it under the hot grill for a few minutes to brown the top a little more. Garnish with chopped chillies, mint, and coriander leaves and serve with slices of lime and chutney.