A very traditional Bhori/Bohra appetizer which is slow cooked and is marinated overnight and cooked in a lagan (a vessel specially made for it) This can be eaten as it is or with Chapati as well.
Make delicious and easy lagan ki seekh with just 20 minutes of preparation. Try the original version or play around with the spices and make a delicious meal hassle-free.
Here is an authentic recipe for lagan ki seekh. It is a super simple recipe and I am restraining myself from any variation as I want the original recipe to survive.
Lagan means a large round metal tray. Traditionally, the seekh was made in a metal tray so it is named lagan ki seekh.
It is easy and simple and light and tastes just like kabab without the hassle of rolling and frying. It is a soul comfort food great on those days when you want to spend little time in the kitchen.
This Lagan ki Seekh is better than another recipe with no watery liquids flowing around. It bakes quickly as well and it is comparatively softer.
You can marinate ahead and cook just before serving for a fresh taste.
Lagan ki Seekh is a bohra cuisine appetizer made with flavors of seekh, added vegetables all held together with egg. Rather than making each seekh one by one and worrying about them falling off the skewer, this is an easier option to simply bake it. Flavorful ground meat, vegetables of your choice, and egg all baked into a meatloaf like cake which can be cut into pieces and served with your favorite chutney or sauce.
There are 2 ways to make this dish, one with cooked meat and another with raw meat then baked. They both taste amazing, but the texture comes out very different. Typically, its baked in a dish called a Lagan, hence the name. However, you do not need any special dishes, any oven safe flat dish will work.
Grounded meat is such a time saver and very versatile to use in many quick fix dinners like tacos, sloppy joes, spaghetti, kheema curry…. endless options. In this case similarly the kheema is used to make this dish. You can use any meat you like, chicken, turkey, beef, goat, lamb whatever you prefer.
Depending on how much time you have, you can cook and store the ground meat so its ready when you want to make this recipe. Or you can make the whole thing and then freeze it for when you are ready to eat. If freezing, avoid using onion and potatoes as they do not freeze well. Just thaw at room temperature and reheat when ready to eat. This is a great make ahead for lunches and works perfectly for picnics. Easy to put in burger buns.
Ingredients for Lagan ki Seekh
Steps for Lagan ki Seekh
Lagan ki Seekh
Ingredients
500 grams Minced Mutton
1 teaspoon of Cumin Powder
1 teaspoon of Chilli Powder
1 teaspoon of Coriander Powder
1 teaspoon of Salt
1/4th teaspoon of Turmeric Powder
1 teaspoon of Dry Fenugreek Leaves
Half teaspoon Chat Masala
Half teaspoon Garam Masala
Coriander and Mint Leaves
3 tablespoons of Fried Onions
1 tablespoon Ginger-Garlic paste
1 teaspoon of chopped Garlic
1 Pav or Bread
2 tablespoons of Oil
2 Eggs
1 pinch of Salt
Ghee for greasing
Green chilli pieces
Crushed Black Pepper
Steps
Take 500 grams of minced meat washed and squeeze all the excess water from it.
Place the kheema in a bowl then add 1 tsp of cumin powder, 1 tsp chili powder, 1 tsp coriander powder, 1 tsp salt, 1/4th teaspoon turmeric powder, 1 tsp dry fenugreek leaves, half teaspoon chat masala, 1/2 tsp Garam Masala, hopped coriander and mint leaves, 3 tbsp fried onions, 1 tbsp ginger garlic paste, 1 tsp chopped garlic, take 1 pav or 2 bread slices soak them in water for 1 minute then squeeze the excess water from it and add to the kheema, add 2 tbsp oil mix it well and marinate it for at least two hours or more than it.
You can marinate it overnight; you can use Chicken Keema or mutton kheema as you like.
Take a round deep-frying non-stick pan, grease the pan with oil and spread the Keema mixture on it.
Spread it evenly to all sides to make a round at an equal level and make sure that the kheema is 2 inches thick in the pan.
Top it with sliced tomatoes.
Beat 2 eggs lightly with a little salt and spread the beaten eggs evenly on the Kheema.
Then add some chopped chillies on top, sprinkle some coriander leaves and crushed black pepper.
Cover the pan and cook the kheema on low flame for 30 minutes.
Check it after 30 minutes, when the eggs are fully cooked and firm it is a sign the Lagaan Ki Seekh is ready.
Serve it with your favourite chutney, ketchup or salads.
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Ground meat: You can use ground beef, ground mutton or even ground chicken would do. But if using chicken keema add extra butter and adjust the spices.
Cilantro: You can switch cilantro (coriander) with mint or parsley.
Tomato: Use firm red tomatoes.
Egg: You might need 3-4 depending on the size of your dish.
Tips: * Ensure the keema is at room temperature before cooking or the cooking time will increase to 45 minutes. *Works really well as a sandwich. Cut larger squares and put in between bread slices with green chutney for a great lunch. You can even use a burger and make a great picnic sandwich. *This recipe freezes really well, so if you have leftovers put in an airtight container for another time. *For our vegetarian friends who eat eggs but not meat, you could use the same recipe with soya crumbles! Be sure to rinse the crumbles, soak them in hot water, and drain them before using.
