In a large bowl mix together lamb mince, garam masala, cumin and chilli. Shape into about 20 small balls.
Preheat grill and line rack with a piece of foil, or thread 3 balls onto soaked wooden skewers. Place under the grill for 12-15 minutes turning occasionally, until balls are cooked through and browned.
Into a bowl place the warm cooked potatoes, spring onions, papaya and spinach. Mix together yogurt, mint jelly and coriander.
Place the skewered balls onto the dish and drizzle over the minty yogurt dressing.
Serve with toasted naan breads.