Soak the dried kachri, if using, and figs in a bowl of water for 4 hours.
To make the marinade, drain the kachri and figs, then transfer to a blender or food processor and add the onions, garlic, ginger, and papaya. Process to make a smooth paste, then transfer to a large bowl or shallow dish.
Put the roasted spices into a mortar and pound with a pestle until ground. Alternatively, use a spice grinder. Add to the onion paste with the yoghurt and season with salt. Mix thoroughly.
Add the meat and turn until the meat is coated in the mixture. Cover and allow to marinate in the refrigerator overnight.
Prepare a charcoal grill for moderate heat, or alternatively, preheat the grill (broiler) to medium.
Thread the meat onto several metal skewers and cook over the charcoal grill or under the grill, turning frequently, for about 10 minutes, or until evenly browned. Baste with the melted ghee or butter and cook, turning occasionally, for a further 10 minutes, or until the meat is cooked.
Remove the meat from the skewers (be careful, as the metals skewers will be hot) and transfer to an oiled frying pan (skillet) until ready to serve.
When ready to serve, heat the meat for a few minutes or until piping hot, and serve with onion rings and lime wedges.