In a blender, take all the ingredients for marinade, and blend to fine consistency.
In a flat bowl take lamb chops and rub the blended spice marinade on both the sides.
Ideally the marinated cutlets should be left overnight in the refrigerator, but if it is a last-minute plan, try and leave for an hour, at the least.
On a grill pan, heat evenly on low-moderate flame and add 2 tbsp of ghee. Allow the Ghee to melt and smoke and then place the cutlets. A lid or a dome to cover the grill will be ideal for cooking.
Each side should take 4-6 minutes or even more depending on the grill & flame being used.
Once done, Ghee can also be used as a finishing glaze on the Lamb Chops.
Tip: Raw-Papaya paste is an excellent meat tenderiser. It can be made fresh at home or bought in a jar easily from food stores. I bought mine from Amazon.