|Ginger piece||1 Inch|
|Leg meat||500 Gram, with the bone removed and cubed|
|Cumin powder||1 Teaspoon|
|Chilli powder||To Taste|
1 Blanch and peel the almonds and grind alongwith the cashewnuts to a paste. Separately grind ginger and garlic together. Mix salt, chilli, cumin and coriander powders to it and apply on top of the meat cubes. Mix well and set aside for a few hours. Grill, basting frequently with oil till tender and golden. Place in a serving dish.
2 Melt the butter. Add the milk, nuts and cream and cook over a slow fire till thick. Spread a thick layer of the cream mixture over each kabab. Serve at once.