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For the Garam Masala: Heat oven to 350°F. Place spices on a sheet tray and roast until fragrant. Transfer spices to a blender and process until a fine powder is achieved. Transfer to an airtight container and reserve.
For the Ginger Garlic Paste: In a blender, combine all ingredients until a fine paste is achieved. Set aside.
For the Marinade: In a sauté pan over medium flame, heat oil. Stir in flour, chile, turmeric, 1 cup Garam Masala, and 2 cups Ginger Garlic Paste. Taste and adjust seasoning with salt. Transfer to an airtight container and reserve.
To Assemble and Serve: Portion the lamb loin into 120 gram-pieces. Coat in Marinade and refrigerate 24 hours. The next day, heat a sizzle plate. Add a generous amount of ghee and sear lamb 30 seconds on each side. Apply the Masala mix on top. Let rest. Transfer lamb to a serving plate. Serve with green chutney and spiced onions.