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

How to Make Gratinated Meat Kababs

• Mix all the ingredients from meat to salt together and marinate for 2 hrs.
• Grind it in a mixer without adding any water.
• Roast Besan in a Kadai over a low flame till the raw smell is lost.
• Add to the meat mixture. Add lightly beaten egg.
• Divide the mixture into 12 parts.
• Roll into balls and press lightly.
• Line a baking tray with a piece of aluminium foil and grease the foil with oil.
• Arrange the Kebabs on it.
• 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.
• For Sauce:
• Melt the butter and fry Maida lightly. Add milk and stir briskly.
• cook and stir till the sauce is thick. Add salt and pepper.
• Remove from fire and stir in the 1/2 the cheese.
• Arrange the Kebabs in a greased baking dish. Pour the sauce on top. Sprinkle with remaining cheese.
• Beat the egg lightly and pour on top of the cheese.
• Return to the oven and bake till golden brown on top.
• Serve hot with garlic bread.