Lamb Boti Kebabs with Mint Chutney

Name: Lamb Boti Kebabs with Mint Chutney
Ingredients: 3 cups roughly chopped fresh mint (about 3 ½ ounces, or 2 large bunches); ½ cup roughly chopped red onion (from 1 small [7-ounce] onion); ¼ cup water, plus more as needed; 1 tablespoon coarsely chopped (seeded, if desired) fresh Indian or Thai green chiles (from 4 medium [about 1/2 ounce total] chiles; 2 teaspoons coarsely chopped peeled fresh ginger; 6 cups roughly chopped fresh cilantro (7 ounces, or 5 medium bunches), divided; 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 medium lemon); 1 teaspoon kosher salt; 1 teaspoon granulated sugar; 1 5-pound boneless leg of lamb, trimmed and cut into 1-inch cubes; ½ cup plus 2 tablespoons (5 ounces) malt vinegar; ¼ cup ginger-garlic paste (from 1 [7-ounce] jar); 2 teaspoons kosher salt; 1 ½ teaspoon fresh papaya paste; 6 tablespoon mustard oil, divided; ¼ cup Kashmiri red chile powder (such as Deggi Mirch); 1 ½ tablespoons garam masala; 1 tablespoon shahi jeera; 2 teaspoons ground turmeric; 2 cups plain whole-milk strained yogurt (such as Greek-style yogurt); 6 tablespoons (3 ounces) salted butter, melted; 2 tablespoons chaat masala