Soak the dried kachri, if using, and figs in a bowl of water for 4 hours. Drain and transfer to a blender or food processor, add the poppy seeds, onion, and garlic, and process to make a paste.
Transfer to a large shallow dish, season with salt, and add half the yoghurt. Add the meat and mix well.
If you would like to smoke the meat, put the meat mixture into a large, heavy-based pan and make a depression in the center. Put the ghee into a piece of foil and place it in this depression. Hold a small piece of coal with a pair of tongs over a flame until red hot, then place it into the ghee. Immediately cover as tightly as possible and allow the meat to smoke for 4 hours.
Prepare a charcoal grill for moderate heat, or alternatively preheat the grill (broiler) to medium.
Remove the coal, pour the ghee onto the meat, add the garam masala and chilli powder and mix well.
Wrap pieces of the meat around several metal skewers and tie them in place with wet kitchen string (twine). Cook over a charcoal grill or under the hot grill, turning frequently, for about 45 minutes, or until golden brown and tender.
Serve garnished with onion rings and lime wedges.