Take a mixer grinder. Put mutton (400 gm, minced), onion (1 medium size, sliced finely), fresh coriander leaves (½ cup), ginger (2 inch, cut into small pieces), garlic (6 cloves (deskinned), and squeeze fresh juice of ½ lemon.

Now, crack one egg, add red chili flakes (½ tsp), black pepper powder (½ tsp), fresh green chilies (5 pieces), salt (1 tsp), and chaat masala powder (1 tsp).

Then put bread (3 slices, torn).

Grind. Transfer to a bowl. Add corn flour (2 tsp).

Mix. Keep aside.

Take 3 cheese cubes (each cut into four smaller cubes).

Insert ice cream sticks.

Now, take some mutton mixture. Make a flat tikki. Place one ice cream stick in the middle.

Cover it to give it the shape of a lollipop. Make all the lollipops. Keep aside to set.

Mix corn flour (1 tsp) and water. Make a smooth slurry.

Take bread crumbs on a plate.

Take an adequate amount of sewai on another plate.

Coat each lollipop with the corn flour slurry.

Coat with bread crumbs.

Coat each mutton lollipop with sewai nicely on all sides. Repeat the steps for all. Keep them all on a plate. Chill for 10 minutes.

Heat cooking oil (1 tbsp). Put the lollipops, one by one gently. Fry on a medium flame for about a couple of minutes till one side is golden. Flip carefully.

Flip and fry till they turn golden brown. Remove when done.

Your mutton lollipops are ready. Garnish them with fresh coriander leaves and serve hot with tomato sauce.