Maas Ke Sooley (Barbecued Spicy Lamb)

Lamb; boneless pieces 1kg Clarified butter (ghee) to baste For the 1st Marination: Basil (tulsi); dried; crushed 1 tbsp / 15 gm Raw papaya; ground to paste 1/2 cup / 100 gm Garlic (lasan) paste 2 tbsp / 30 gm Red chilli powder 3 tsp / 15 gm Salt to taste Clarified butter (ghee) 1 cup / 200 gm Onions; medium; peeled; sliced 2 Garlic (lasan) cloves; chopped 12 For the 2nd Marination: Ginger (adrak); 1 1/2? piece 1 Basil (tulsi); crushed 1 tbsp / 15 gm Kachri powder 2 tbsp / 30 gm Cloves (laung); powdered 1/2 tsp / 3 gm Black cardamoms (badi elaichi); powdered 2 tsp / 10gm Nutmeg (jaiphal); powdered 2 tsp / 10 gm Cinnamon (dalchini) powder a pinch Yoghurt (dahi) 1 1/2 cups / 300 gm Soola masala (mix together) Mango powder (amchur) 1 tsp / 5 gm Black rock salt powder 1/2 tsp / 3gm Black pepper powder (kali mirch) 1/2 tsp / 3 gm Green cardamoms (choti elaichi); powdered 1/2 tsp / 3 gm Nutmeg (jaiphal); powdered 1/4 tsp / 1 ? gm