Ingredients:

• 1/2 kg – mince Mutton (wash and squeeze out all the water)
• 4 green chillies, minced
• 2 onions, minced
• 1 Egg
• 1 tsp – chopped Ginger
• 1 tsp – chopped Garlic
• 1 tbsp – cumin, roasted and powdered
• 1/2 tsp – pepper powder
• 4 tbsp – Besan (chickpeas flour)
• salt to taste
• oil to brush
• For sauce:
• 1 cup – Milk
• 1/2 cup – grated cheese
• 1 egg, lightly beaten
• 2 tbsp – Butter
• 2 tbsp – Maida
• salt and pepper to taste

Method:

1. Mix all the ingredients from meat to salt together and marinate for 2 hrs.
2. Grind it in a mixer without adding any water.
3. Roast Besan in a Kadai over a low flame till the raw smell is lost.
4. Add to the meat mixture. Add lightly beaten egg.
5. Divide the mixture into 12 parts.
6. Roll into balls and press lightly.
7. Line a baking tray with a piece of aluminium foil and grease the foil with oil.
8. Arrange the Kebabs on it.
9. Brush Kebabs with oil and bake in a hot oven (200C) for about 20-25 minutes, till the Kebabs are cooked and well browned on top.
10. For Sauce:
11. Melt the butter and fry Maida lightly. Add milk and stir briskly.
12. cook and stir till the sauce is thick. Add salt and pepper.
13. Remove from fire and stir in the 1/2 the cheese.
14. Arrange the Kebabs in a greased baking dish. Pour the sauce on top. Sprinkle with remaining cheese.
15. Beat the egg lightly and pour on top of the cheese.
16. Return to the oven and bake till golden brown on top.
17. Serve hot with garlic bread.