Lagan Ki Seekh

5 from 4 votes

It gives yummy kabab like taste without the hassle of shaping kabab.

Course Main Course

Cuisine Bohra Recipes, Pakistani

Keyword lagan ki seekh

Prep Time 40

Cook Time 30

Total Time 1 10

Servings servings

Calories 408kcal

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.

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.

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.

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.