Heat olive oil in a pan. Saute onion and garlic till golden brown. Add keema /minced mutton.
Add the tomato puree, red chilli flakes, chopped tomato, coriander powder, cinnamon powder, salt.
Add half cup water to the mutton mince and cook covered for half hour, stirring in between. Remove and keep aside.
In pot of boiling water add about 1/2 tsp salt. When boiling, add macaroni and cook uncovered till al dente. This should take approximately 9-12 mins. Drain and set aside.
For the white sauce
Melt 4 tbsp of butter, add flour and stir on medium heat.
When bubbles start appearing, pour cold milk all at once and whisk.
Season with salt and pepper and keep stirring to avoid the formation of lumps. When the mixture starts thickening switch off the gas.
Assembling the dish
Brush a 9×12 dish with the leftover butter. Spread the macaroni at the base. dust garlic powder over it.
Layer the keema over this.
Cover it with the white sauce. Decorate with egg slices. Sprinkle grated mozarella cheese all over. Top with tomato bits. Bake for 15-20 mins.Serve hot.