Mix together the mutton mince with half the chopped onions, ginger, green chillies, grated cheese, half the chopped coriander, ginger garlic paste and salt.
Shape them into kebabs and thread them on to a skewer.
Press the rest of the chopped coriander, capsicum and tomato evenly onto the skewered kebabs.
Ideally, the kebabs should be cooked in a tandoor, for about 8 to 10 mins. If using an oven, grill for around 15 to 20 mins at 275-300 Fahrenheit.
Remove from the oven or tandoor. Sprinkle chaat masala on the kebabs and serve hot with onion rings and lime wedges.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.