Mix the lamb and raw papaya paste together in a bowl. Cover and set aside in the refrigerator for about 30 minutes.
Add the roasted gram flour to the lamb mixture, mix well, cover again, and set aside for a further 10 minutes.
Add the masala to the lamb, season with salt, and mix to combine.
Heat a little ghee in a frying pan (skillet) over low heat, add the crushed cardamom pods, and stir-fry for about 1-2 minutes, or until red. Remove from the pan and set aside.
If you would like to smoke the lamb, place the meat in a large pan, make a hollow in the middle, and place a heatproof bowl into the hole. Put a few pieces of live charcoal into the bowl, sprinkle the seeds of the cardamom pods together with 1 tablespoon of ghee on the charcoal, cover immediately with a lid, and smoke for about 30 minutes. Uncover, remove the bowl and discard its contents.
Divide the smoked lamb into 12 equal portions, roll into balls and then flatten them between your hands into 2-cm / 1/4-inch thick patties.
Heat the remaining ghee on a large flat Tawa, griddle, or frying pan (skillet), gently arrange the patties on it and fry over very low heat for 3-4 minutes, carefully turning once. Remove and drain on kitchen paper (paper towels).
You can omit the smoking of the meat if you prefer, but make sure the patties are fully cooked before serving them.