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Start the lamb kebab with the spices. Dry-grind the fennel seeds and star anise, then transfer to an airtight container. You only need ½ teaspoonful of this mixture later.
Mix together the malt vinegar, chilli powder, paprika powder and salt. Then add the chops, mix well and set to one side.
In a blender, add grated raw papaya, peeled garlic, green chilli and vegetable oil and blend until smooth. Transfer to a mixing bowl add the double cream, ½ teaspoon of the ground fennel seed and star anise powder and mix well.
Add the pre-marinated lamb chops to the bowl and mix together well. Marinate for 3-4 hours before cooking.
To cook, thread a skewer through the lamb chops and grill in a medium hot tandoor or over a barbecue (no need for the skewer) for about 4 minutes, then turn over and grill for a further 3 minutes.
Serve hot sprinkled with chaat masala and lemon juice.