Bohra Style Lagan Ni Seekh (Meat Casserole Topped with Eggs)

A popular & unique Bohra dish marinated minced mutton set in casserole  topped with beaten eggs, cooked on a slow flame or in the oven. Lagan refers to a aluminium pan used to prepare this while seekh refers to meat.

A bohra community delicacy. This is an authentic recipe that has been passed on from generations. I do have some wonderful memories of eating this lagan ni seekh which my nani (grandmother) & mom cooked for the family & which now I’m so excited to share on this blog.

Lagan Ni Seekh makes me extremely nostalgic. Growing up, any feast or occasion had to include Lagan Ni Seekh. Mom would start with making ‘Birista’ (fried onions) & marinating the meat a night before to infuse all the flavors in the meat. And the heavenly aroma filling the kitchen while mom put the tray in the oven, it made us so impatient. We sat around the ‘thaal’ & waited for it to be served. I still remember how we digged into the plate. Usually mom served lagan ni seekh as an appetizer with hot chapati’s. Those memories eating together in the thaal with family will be cherished forever. The memory of Mom’s cooking is like food for my soul.

The flavors of Lagan Seekh are lip-smacking and at the same time they are simple and subtle! The Birista, Egg, Mint, cilantro, spring onions, Spices, Smoked Ghee and Kheema combine wonderfully together and give an incredibly amazing flavor. Lagan Seekh Casserole makes it to our dinner table at least once a month. It’s one of our favorite bohra dishes. It’s a great dish for any potluck parties & a big hit among our friends!  I’m sure you all are going to love it too. Simple, easy & yummy!

Here’s how you can make it too:

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Ingredients:

• 1 lbs minced meat, beef/mutton or lamb (washed & drained)
• 2 potatoes, thinly sliced on a mandolin
• 2 onion medium size, thinly sliced for birista
• 1 tomato / pepper, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 green chillies, finely chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup cilantro leaves, chopped
• 1/4 cup spring onions, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp paprika powder
• 1/2 tsp red chilli powder
• 1.5 tsp garam masala
• 4 eggs, beaten
• 4-5 tbsp ghee, (clarified butter)
• salt & pepper to taste
• oil for frying onions

Method:

• Pre-heat oven at 400 F
• Wash & drain minced meat in a colander.
• Thinly Slice onions for birista & deep fry. (recipe here)
• Marinate meat with ginger, garlic paste, salt, green chillies, cumin, coriander, garam masala, paprika, red chilli powder. Mix well.

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  Add in spring onions, cilantro, mint, 1 egg, birrista (fried onion) & Mix well.

• Marinate meat overnight.
  

  

  

  
• Slice potato & tomato using a mandolin.
• Grease a deep aluminium baking dish (or pyrex or non stick or enamel ) with ghee. Arrange a thin layer of potato slices, allowing them to overlap slightly at the base of the dish.
• Beat three eggs with salt and pepper.
• Pour the egg mixture on the potatoes. Put this in the oven till the eggs seal.

• Heat the ghee in a small pan until its smoking hot. Meanwhile, layer the meat mince over the eggs and add the another layer of sliced potatoes & tomatoes.
• Pour the remaining egg mixture over the tomatoes.
• Drizzle the hot smoking ghee on the eggs and transfer the dish back to oven  for 40 minutes or until the meat is cooked through.

• Garnish with birista & mint leaves. Serve with naan, roti or any flatbread.

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Bohri Style Lagan Ni Seekh (Meat Casserole Topped with Eggs)

A popular & unique Bohra dish – well marinated minced mutton set in casserole  topped with beaten eggs, cooked on a slow flame or in the oven.

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Yield: 2-3           Difficulty: Easy

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Ingredients:

• 1 lbs minced meat, beef/mutton or lamb (washed & drained)
• 2 potatoes, thinly sliced on a mandolin
• 3 onion medium size, thinly sliced
• 1 tomato / pepper, thinly sliced
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 3 green chillies, finely chopped
• 1/4 cup mint leaves, chopped
• 1/4 cup cilantro leaves, chopped
• 1/4 cup spring onions, chopped
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp paprika powder
• 1/2 tsp red chilli powder
• 1.5 tsp garam masala
• 4 eggs, beaten
• 4-5 tbsp ghee, (clarified butter)
• salt & pepper to taste
• oil for frying onions

Method:

• Pre-heat oven at 400 F
• Wash & drain minced meat in a colander.
• Thinly Slice onions for birista. (recipe here)
• Marinate meat with ginger, garlic paste, salt, green chillies, cumin, coriander, garam masala, paprika, red chilli powder. Mix well.
• Slice potato & tomato using a mandolin.
• Grease a deep aluminium baking dish (or pyrex or non-stick or enamel ) with ghee. Arrange a thin layer of potato slices, allowing them to overlap slightly at the base of the dish.
• Beat three eggs with salt and pepper.
• Pour the egg mixture on the potatoes. Put this in the oven till the eggs seal.
• Heat the ghee in a small pan until it’s very hot. Meanwhile, layer the meat mince over the eggs and add the another layer of sliced potatoes & tomatoes.
• Pour the remaining egg mixture over the tomatoes.
• Drizzle the hot smoking ghee on the eggs and transfer the dish back to oven  for 40 minutes or until the meat is cooked through.
• Garnish with birista & mint leaves. Serve with buttered buns, naan, roti or any flatbread.

Enjoy!

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