Heat some ghee in a wok and roast the chana dal. Powder it in a food processor and sieve the dal chana roast.
Crush and soak the saffron in some milk.
Mince the lamb until really fine. Add the fried onion paste, fried cashew paste, ginger garlic paste, raw papaya paste, spices, chana dal, saffron, and salt. Rub well with hands. Keep aside for 30 minutes.
Smoke with cloves and hot embers for 10 minutes.
Divide the meat mixture in even sized balls. Flatten with wet palms and shallow fry in a flat pan.