Lagan ni Seekh

 

Bohra-Style Baked Minced Meat Casserole with Egg and Potato Layers

Serves: 6–8  Preparation Time: 30 minutes  Cooking Time: 45-50 minutes

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Cultural Notes

Lagan ni Seekh is an iconic Bohra delicacy made by layering spiced minced meat with vegetables and topping it with eggs. This dish is adapted by Bohras from Parsi cuisine. The term "lagan" refers to the traditional wide, flat-bottomed metal vessel used for cooking, while "seekh" here does not refer to kebab skewers, but to the setting or slicing of meat after it’s baked and firmed up — much like a meat terrine. Its preparation emphasizes shared meals, showcasing a fusion of Middle Eastern and South Asian culinary influences.

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Ingredients

For the Meat Mixture

• 500 gms minced mutton or lamb

• 3 large onions, finely chopped

• 1 handful fresh coriander leaves, chopped

• 1 handful fresh mint leaves, chopped

• 2–4 green chillies, finely chopped

• 2 tbsp ginger-garlic paste

• 4 slices white bread, soaked and squeezed

• ½ tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ½ tsp red chilli powder

• ½ tsp garam masala

• 1 tsp ajwain (carom seeds)

• 1 egg

• Salt to taste

For Layering

• 2 medium potatoes, thinly sliced

• 2 tomatoes, thinly sliced

• 1 capsicum, thinly sliced

• 3 eggs, beaten with salt and pepper

• 2 tbsp ghee or oil (for greasing and basting)

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Method

Step 1: Prepare the Meat Mixture

• In a large mixing bowl, combine minced meat, ginger-garlic paste, and chopped onions.

• Add finely chopped green chillies, mint, coriander, all dry masalas, ajwain, squeezed bread slices, and 1 egg.

• Mix everything thoroughly into a uniform mixture.

• Cover and let it marinate for at least 30 minutes.

Step 2: Assemble the Lagan

• Grease a wide metal lagan or baking tray with ghee or oil.

• Spread the marinated meat mixture evenly as the base layer.

• Arrange a layer of tomato slices over the meat.

• Follow with capsicum slices, then a layer of thinly sliced potatoes.

• Pour the beaten eggs evenly over the entire surface to cover.

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Step 3A: Oven Method

• Preheat oven to 200°C (390°F).

• Cover the dish with aluminium foil and bake for 30 minutes.

• Remove foil and bake again for 10–15 minutes or until the top is golden and the eggs are set.

• Test by piercing with a knife — it should come out clean.

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Step 3B: Traditional Stovetop + Charcoal Method

• Heat an iron tava on low-medium flame.

• Place the assembled lagan on the tava. Cover it tightly with aluminium foil and a lid.

• Cook for 30 minutes on low flame. Ensure steam begins to form around edges.

• In parallel, light a few charcoal pieces on another flame until red hot.

• Place the lit charcoal on top of the lagan lid (using foil to protect the lid).

• Cook for another 20 minutes so the top of the dish gets cooked and browned evenly.

• Once ample steam is seen and the knife test is clean, discard charcoal safely and uncover.

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Chef’s Notes

• Do not skip the bread slices — they bind and soften the meat beautifully.

• Marinating is crucial for a well-integrated flavour.

• You can replace mutton with chicken kheema for a lighter version, but reduce cooking time accordingly.

• This dish pairs well with parathas, garlic naan, or Bohra-style khichdi.

• For added richness, layer fried onions on top before pouring eggs.

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Lagan ni Seekh embodies the essence of Bohra hospitality—rich in flavor, communal in serving, and steeped in tradition. Its layered composition not only offers a delightful culinary experience but also tells a story of cultural fusion and familial warmth.