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Lagan ni seekh
لگن نی سیخ (lagan ni seekh): Dawoodi Bohra spiced mince baked in a tray under beaten egg and cut into squares
At a Dawoodi Bohra thaal in Karachi's Saddar or Burhani Park, the meal opens with a pinch of salt and a sweet, and lagan ni seekh is often among the first savoury dishes passed round the big shared tray: a "seekh kebab baked in a lagan", the shallow pan that names it. Spiced mince with fried onion, green chilli and mint is pressed into a dish, covered with beaten egg and baked until the top puffs and turns golden, then cut into squares. It is eaten warm with paratha or just as it is, and it is a favourite at Eid and wedding feasts. Skipping the step of cooking the mince dry first is the mistake to avoid; raw mince releases water under the egg and the squares go soggy. Chef's tip: lay a few rings of tomato and green chilli on the egg before baking, the way Bohra aunties do, so every square has a bright top.
- Total time
- 65 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the mince
- 4 tbsp vegetable oil
- 2 onionsfinely sliced
- 1 ⅔ lb beef or lamb mince
- 1 ½ tbsp ginger-garlic paste
- 4 green chilliesfinely chopped
- 1 tsp red chilli powder
- 1 tsp ground cumin
- 1 ½ tsp garam masala
- 1 /2 tsp ground turmeric
- 1 ½ tsp salt
- 1 tbsp lemon juice
- 1 handful fresh mint leaveschopped
- 1 handful fresh corianderchopped
For the topping
- 5 eggs
- 1 /4 tsp salt
- 1 /4 tsp ground black pepper
- 1 tomato (optional)sliced into rings
- 1 green chilli (optional)sliced into rings
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Method
0/8 doneStep 1: Heat 4 tbsp vegetable oil in a wide pan over a medium heat and fry 2 onions for 8–10 minutes until golden brown. Lift out half and keep it aside.
10 minStep 2: Add 1 ⅔ lb beef or lamb mince and 1 ½ tbsp ginger-garlic paste and cook over a high heat for 5 minutes, breaking up the lumps, until the mince is no longer pink.
5 minStep 3: Add 4 green chillies, 1 tsp red chilli powder, 1 tsp ground cumin, 1 ½ tsp garam masala, 1 /2 tsp ground turmeric and 1 ½ tsp salt and cook for 10–12 minutes, stirring, until all the liquid has evaporated and the mince is dry and lightly browned.
12 minStep 4: Stir in 1 tbsp lemon juice, 1 handful fresh mint leaves, 1 handful fresh coriander and the reserved fried onions. Heat the oven to 350°F and grease a 22–24 cm baking dish.
2 minStep 5: Press the mince firmly and evenly into the dish.
2 minStep 6: Beat 5 eggs with 1 /4 tsp salt and 1 /4 tsp ground black pepper and pour over the mince, tilting so it seeps into the edges. Lay 1 tomato and 1 green chilli on top.
2 minStep 7: Bake for 20–25 minutes until the egg is puffed, golden and completely set in the middle, and the mince reads at least 160°F.
22 minStep 8: Rest for 5 minutes, then cut into squares and serve warm with paratha.
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 30 g
- Carbs
- 6 g
- Fat
- 27 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lagan ni seekh take?
- About 65 minutes in total: 20 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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