Mash the figs, fresh bread, black olives and sweet mango chutney into a lump of dough and keep aside.
Take the lamb fillet and remove strips from both ends, flattened with a hammer like minute steak.
Take about 1 tablespoon stuffing and lay in center.
Roll the strips like spring roll and keep aside.
Mix together ginger-garlic paste, cream of tartar, yogurt, lemon juice, garam masala powder, carom seeds, yellow food coloring, Worcestershire sauce, mint, tomato ketchup, salt and black pepper powder to make tikka marination.
Dip lamb strips in this marinade and let it sit for 20 minutes at room temperature.