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Ingredients
Mint Chutney
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3 cups roughly chopped fresh mint (about 3 ½ ounces, or 2 large bunches)
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½ cup roughly chopped red onion (from 1 small [7-ounce] onion)
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¼ cup water, plus more as needed
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1 tablespoon coarsely chopped (seeded, if desired) fresh Indian or Thai green chiles (from 4 medium [about 1/2 ounce total] chiles
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2 teaspoons coarsely chopped peeled fresh ginger
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6 cups roughly chopped fresh cilantro (7 ounces, or 5 medium bunches), divided
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1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 medium lemon)
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1 teaspoon kosher salt
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1 teaspoon granulated sugar
Kebabs
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1 5-pound boneless leg of lamb, trimmed and cut into 1-inch cubes
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½ cup plus 2 tablespoons (5 ounces) malt vinegar
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¼ cup ginger-garlic paste (from 1 [7-ounce] jar)
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2 teaspoons kosher salt
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1 ½ teaspoon fresh papaya paste
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6 tablespoon mustard oil, divided
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¼ cup Kashmiri red chile powder (such as Deggi Mirch)
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1 ½ tablespoons garam masala
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1 tablespoon shahi jeera
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2 teaspoons ground turmeric
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2 cups plain whole-milk strained yogurt (such as Greek-style yogurt)
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6 tablespoons (3 ounces) salted butter, melted
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2 tablespoons chaat masala
Directions
Prepare the Mint Chutney:
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Place mint, onion, 1/4 cup water, chiles, ginger, and half of the cilantro in a blender. Process, stopping occasionally to scrape down sides and adding additional water 1 tablespoonful at a time (up to 1/3 cup) as needed to loosen mixture, until a smooth paste forms, about 2 minutes. Add remaining cilantro; process until smooth, about 1 minute. Transfer mixture to a medium bowl; stir in lemon juice, salt, and sugar. Cover and refrigerate until ready to use.
Prepare the Kebabs:
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Place lamb, vinegar, ginger-garlic paste, salt, and papaya paste in a large bowl; stir to fully coat lamb. Cover and refrigerate 2 hours.
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Heat 3 tablespoons of the oil in a large skillet over low until lukewarm, about 4 minutes. Remove from heat; stir in red chili powder, garam masala, shahi jeera, and turmeric. Add yogurt, and stir until fully combined. Transfer mixture to a large bowl. Remove lamb from vinegar mixture, and discard vinegar mixture; transfer lamb to yogurt mixture in bowl; toss to fully coat lamb. Cover and refrigerate for at least 8 hours or up to 12 hours.
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Preheat oven to 425°F. Thread lamb evenly onto 20 (8-inch) skewers (6 to 7 pieces per skewer). Line a large baking sheet with aluminum foil. Drizzle 1 1/2 tablespoons of the oil over foil. Place lamb skewers on baking sheet; drizzle evenly with remaining 1 1/2 tablespoons oil. Bake in preheated oven, removing from oven to turn skewers every 3 to 4 minutes, until yogurt starts to firm or form a crust, about 6 minutes. Remove from oven. Drizzle some of the melted butter over each skewer, and continue baking, turning skewers and basting with butter every 3 minutes, until browned and cooked to medium-rare (a thermometer inserted into thickest portion of meat registers 125°F), 7 to 8 minutes, or to desired degree of doneness. Remove from oven. Transfer skewers to a large platter. Sprinkle evenly with chaat masala, and serve with Mint Chutney.