In a large plate or bowl add Greek yogurt, grated ginger, garlic, cumin powder, coriander powder, red chili powder, Kashmiri chili powder, green chili paste, Garam masala, cream, vinegar, mace, nutmeg, lemon juice and a little salt. Mix into a smooth consistency.
Pat the lamb chops dry with a paper towel. Trim any excess fat off the lamb chops. Score the lamb pieces with a sharp knife. Rub the masala paste on the lamb chops and marinate for a few hours at least or better still, overnight.
Take out the meat at least 30 mins before cooking. Mix in the remaining oil.
Heat a cast iron pan. Season immediately before cooking the lamb chops with salt.
Cook the lamb chops 4 mins on each sides till seared.
Brush with ghee and cook for a minute or so. Turn the heat off.