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's an authentic recipe for lagan ki seekh. It's a super simple recipe and I'm 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 ni 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.
The lagan ki seekh is traditional Bohra Food like Keema ki Khichdi, Khurdi, Kaari Chawal, and Bohra fry chicken.
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Why make this recipe?
Why not make this? Is there a better way to enjoy same kabab flavors without frying and rolling? Absolutely not.
This is so good, easy, and hassle-free recipe with baked and unbaked versions.
This Lagan ki Seekh with potato set 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.
You can do endless variations I mentioned later in the post and just test by frying a small kebab patty.
Ingredients
Ok, no need to get overwhelmed with so many ingredients in the below pic. They are all basic ingredients with simple substitution also stated below.
- Ground meat: I used ground beef, ground mutton or even ground chicken would do. But if using chicken keema add extra butter and adjust the spices.
- Potato: Originally the recipe was posted with fried and mashed potatoes. Boiling potato is easier and low calorie so I changed that while updating the recipe. If you wish to fry potato cubes and mash then fry it cubbed potatoes first and then fry the onions in the same oil.
- 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.
How to make it?
- Fry sliced onions until golden and crispy. Save the oil for later. Do not burn and fry the onion on slow or medium heat with frequent stirring.
- It makes about half a cup of tightly packed fried onions. (You may use store-bought onions.)
- Mix crushed onions, spices, mashed potatoes, ketchup, ginger paste, garlic paste, chili paste, cilantro, butter, and 1 egg in ground meat. Mix well. Marinate for at least 30 minutes to 2 hours on the counter in a cool spot.
- Grease the pan with oil and spread the ground meat mixture in it. ( If baking, spread in a greased baking dish.) (Do a taste test by frying a small bit of kebab for taste test if making the first time and adjust if needed.)
- Beat 2-3 eggs lightly with salt and red chili.
- Spread the beaten eggs evenly on the keema. Make sure the keema layer is at least 2 inches thick in the pot or change the pot.
- Place sliced tomato on the eggs. Heat the leftover fried onion oil until smoking hot and pour 2-3 tablespoons evenly on the eggs. The eggs will remain partially uncooked, that's ok. They will cook with ground meat.
- Cook the keema on medium-low heat for 30 minutes. Check after 20 minutes when the eggs are fully cooked and firm, it is a sign the lagan ki seekh is ready.
Tip: Ensure the keema is at room temperature before cooking or the cooking time will increase to 45 minutes.
To bake preheat the oven to 175 C or 350 F. Then follow all the steps. Bake for 30 minutes until the eggs on the surface are fully cooked and appear white.
Serve it with your favorite chutney or simply ketchup and lemon.
Variations
Like always, I stuck to homemade spices but if you like spicy food then you may add a tablespoon of Seekh kabab or tikka masala. After doing a taste test with a small patty in the pan, you can decide what spices or spice mix you wish to add or you may stick to this original version.
You can also smoke the lagan ki seekh after cooking if you are a fan of smoking.
Recipe FAQs
Yes, you can use 3 slices of bread soaked in milk or water. Make sure to remove excess liquid and then mix it very well with keema. I personally find the bread tends to release a lot of liquid upon baking. So I do not prefer it. If cooking on a stove excess water can be burnt on high heat easily.
If you wish to use fried and mashed potatoes as in the original post. Fry peeled and cubed potatoes on medium flame until golden. (Also add a pinch of salt in the oil.) Then mash and use in the recipe. After frying the potatoes, fry the onions in the same oil. Then proceed with the recipe as directed. Fried potatoes definitely taste better than boiled ones but the difference is negligible.
20% fat ground beef.
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📖 Recipe
Lagan Ki Seekh
Ingredients
Marination
- 500 g ground meat, (keema of beef, mutton or lamb)
- 1 cup sliced onion
- oil, to fry
- 1 medium potato, boiled, see notes for bread slices
- ½ tablespoon ginger paste
- ½ tablespoon garlic paste
- 1 tablespoon green chili paste
- 3 tablespoon chopped cilantro
- 2 teaspoon red chili powder
- ½ tablespoon coriander seeds, roasted and grounded
- 1½ teaspoon cumin seeds, roasted and grounded
- ½ teaspoon turmeric powder
- 1 tablespoon lemon juice
- 1 tablespoon butter , or ghee
- 2 tablespoon ketchup
- ½ teaspoon salt
- 1 tomato, sliced
- 1 medium green chili, sliced
- 3-4 eggs, divided
Instructions
Marination
- Fry sliced onions until golden and crispy. Save the oil for later. Crush the crispy onions with hands.
- Mix crushed onions, spices, mashed potatoes, ketchup, ginger paste, garlic paste, chili paste, cilantro, butter, and 1 egg in ground meat. Mix well. Marinate for at least 30 minutes to 2 hours on the counter in a cool spot.
Assembling
- Grease the pan with oil and spread the ground meat mixture in it. Make sure the keema layer is at least 2 inches thick in the pan or change the pan or pot. ( If baking, spread in a greased baking dish.) (Pro tip: Do a taste test by frying a small bit of kebab and adjust if needed.)
- Beat 2-3 eggs lightly with ½ red chili powder and salt. Pour a layer of beaten eggs on the ground meat. Spread sliced tomatoes on the layer of beaten eggs. Also, sprinkle the sliced chilies.
- Heat 3 tablespoons of leftover over-fried onion oil till it is smoking hot and then pour the hot oil evenly on the eggs. The eggs will remain partially uncooked, that's ok. They will cook with ground meat.
- Cover the pot and cook the lagan ki seekh on medium low heat for 30 minutes. Check after 20 minutes when the eggs are fully cooked and firm, it is an indication that the lagan ki seekh is ready.
To Bake
- Pre-heat oven at 175 C or 350 F. Spread the mince mixture evenly in baking dish, the layer of mixture should be about 2 inch deep. Pour the beaten egg and fry with smoking hot oil as mentioned above.
- Then place the dish in oven and bake for 30 to 35 minutes on lowest shelf. Rotate the tray after 15 minutes for even cooking. Lagan ki seekh is ready when eggs are fully cooked.
Notes
- Ground meat: I used ground beef, ground mutton or even ground chicken would do. But if using chicken keema add extra butter and adjust the spices.
- Potato: Originally the recipe was posted with fried and mashed potatoes. Boiling potato is easier and low calorie so I changed that while updating the recipe. If you wish to fry potato cubes and mash then fry it cubbed potatoes first and then fry the onions in the same oil.
- You can also use 3 slices of milk-soaked and crumbled bread instead of mashed potato. Squeezed excess liquid before crumbling.
- Onion: If using pre-fried onions use ½ cup.
- 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.
Tasneem says
I tried your recipe and it turned out amazing
Mariam Sodawater says
Thanks a lot Tasneem. Consider giving 5 star rating when it is up to the mark.
fooddoz.com says
Thanks for the mincemeat pie recipe.
Mariam Sodawater says
I hope you enjoy it!
Azra Fatima says
Thank you for the recipe! I have tried it multiple times and the result is always awesome.
Mariam Sodawater says
Thank you so much for the feedback. I'm so glad that the recipe is helping you. Ramadan Mubarak!
Maria Motorwala says
Amazing Recipe!! The step-by-step instructions helped tremendously and it turned out great! 😍👌
Recipe 52 says
Thanks a lot for leaving a detailed review. I'm really glad you found this recipe useful.
Jay says
I am surprised by "wash and drain minced meat". I have never seen that in directions before. What is the reason for that?Thank you.
Recipe 52 says
Thanks for highlighting, I will add more details whenever I update this post. Since you need to set the pie, water content is crucial in this recipe.
For this recipe, if you wash meat first and then mince it. It would be best then you can use mince without washing.
If you have to wash then press excess water with spatula or spoon as squeezing with hands remove too much water making the pie hard and dry.
Zahra B says
How about without oven? Moms used to make without ovens. Could you please tell how to make itvon stove?
Recipe 52 says
Thank you so much for the question Zahra, I should have added to the post in the first place.
My granny would always cook on stove only. Now, since I’ve not tried myself yet so I can’t tell exact timing, but I asked my mother, here’s what she say.
‘In a thick bottomed pot, (you might pot a griddle under it, if needed) make about two inch layer of meat mixture.
Then pour and and hot oil just as in recipe. And cook on stove for about 30 minutes on slowest flame.
Check after 20 minutes just to be sure.
Please leave a comments after you’ve tried. Thanks ???
Farida says
Can I use chicken kheema instead of mutton?
Recipe 52 says
Taste would be quite different! Add 2-3 tablespoons cream to cover lack of fat in chicken mince. I also suggest to test the flavors by cooking a bite of chicken qeema on a pan and adjust flavors as/if required. Add more spices if flavor is bland. Good luck!
Umm-e-Aimen Taaha says
Your recipes always makes me hungry yaaarr... i always add potatoes slices down ,never tried with bread but looks delicious. . I m gonna try this soon
Mariam Sodawater says
Thanks dear , do try and let me know your review.
Umm-e-Aimen Taaha says
First time i tried without potatoes, and used bread. Softness was perfect, bread kept it more juicy. Recipe was super dooper easy.
Mariam Sodawater says
Thanks a lot for the detailed feedback. It is very helpful.