1. Ek bartan mey 2 chamach ghee garam karke, adha chammach shah jeera aur adha chammach kali mirch ka tadka laga diya.
2. Ek badi chamach barik kata pyaaz dal kar pyaaz naram hone tak bhuna, phir 2 chamach lehsun aur hari mirch ka paste dal kar achche se bhuna.
3. Jaise hi adrak lehsun ka kachcha pan nikal gaya, isme 300 gram chote pieces boneless gosht, swad anusaar namak, swad anusaar kali mirch powder aur 1 tsp roasted jeera powder dalke achche se bhuna.
4. 2 glass paani dal kar, medium dhimi aach karke, dhakan dhak kar gosht ko 80% tak pakne rakh diya, beech beech me paani check karte hue.
5. Jab gosht 80% pak gaya, adha cup frozen green peas, 1 cup dudh aur kachcha elbow macaroni dalke dhimi aach pe halka dhakan khula chhod ke 3-4 minute pakne diya (macaroni ko alag se boil nahi kiya, gosht aur dudh ke stock me pakaya).
6. Jab gosht me ek ubaal aa gaya aur macaroni 80% pak chuki thi, tab isme kaju aur til ka powder dalke achche se mix kiya taaki creamy texture aa jaye.
7. Ek oven-proof dish ko ghee se grease karke, niche swad anusaar grated cheese, thode black olive slices, chilli flakes, oregano aur muthi bhar parsley dalke mix kiya.
8. Tyari ki hui gosht aur macaroni mixture dish me bichane ke baad, upar se capsicum slices aur tamatar ki slices bichaiye, pheta hua anda upar phela dijiye aur thoda hara dhaniya se sajaiye.
9. Wohi hamara jadoo: Ghee ko smoking point pe garam karke ande par tadka laga diya.
10. Preheated oven me 10 se 12 minute tak 200 degree par pakne diya (ya microwave me 3-4 minute anda pakne tak kar sakte hai). Garam garam parso te hai, aur tariffey loot lete hai! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• This version brings a playful Italian twist with cheese, macaroni, olives, and herbs while keeping the desi Bohra meat and ghee foundation intact.
• Elbow macaroni is cooked directly in the mutton stock and milk without separate boiling to soak up all the rich flavors.

Tips & Tricks

• Pouring smoking-hot ghee over the beaten eggs creates the ultimate celebratory sizzle and golden crust! Jamjo ane Jamarjo!

1. Heat ghee in a pan, add shah jeera and whole black peppercorns, then add finely chopped onion and sauté until translucent.
2. Add garlic and green chili paste, boneless mutton chunks, salt, black pepper powder, and roasted cumin powder. Sauté well.
3. Pour in water as required, cover, and cook until the mutton is tender and succulent.
4. Stir in fresh or frozen green peas, finely ground sesame seed powder, and rich cashew nut powder to build that signature nutty gravy.
5. Layer the cooked mutton mixture with fresh mint leaves and tomato slices in a baking dish or dabba.
6. Pour beaten eggs evenly over the top layer to create the classic silky egg coating.
7. Garnish with fresh coriander leaves, then deliver the celebratory final touch: a dramatic pour of smoking-hot ghee over the beaten eggs to create an aromatic sizzle before baking or steaming! Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Traditionally, yesteryear's khansamas evolved this dish from Mari Gosht to be baked in metal cake molds for slow baking over charcoal.
• Skipping milk, flour, and macaroni preserves the clean, intensely nutty flavor of cashew and sesame seed powders.

Tips & Tricks

• Pouring smoking-hot ghee over the beaten eggs right before baking creates an aromatic sizzle and a rich, golden crown. Jamjo ane Jamarjo!

1. In a large mixing bowl, combine the minced meat, finely chopped onions, ginger-garlic paste, green chillies, mint and coriander. Add the turmeric, cumin powder, coriander powder, red chilli powder, garam masala and ajwain. Add the squeezed bread and 1 egg. Season with salt and mix thoroughly until everything is evenly incorporated and the mixture becomes cohesive. Cover and allow the mixture to marinate for at least 30 minutes.
2. Grease a wide, flat-bottomed lagan or suitable baking dish with ghee or oil. Spread the prepared meat mixture evenly across the base. Arrange the tomato slices over the meat. Follow with the capsicum and then arrange the thinly sliced potatoes evenly over the top. Finally, pour the beaten eggs evenly over the entire surface.
3. Preheat the oven to 200°C / 390°F. Cover the lagan tightly with aluminium foil. Bake for approximately 30 minutes. Remove the foil and continue baking for another 10–15 minutes, or until the eggs are completely set and the surface develops a light golden colour. Insert a knife into the centre. It should come out clean and the meat should be fully cooked. Allow the Lagan ni Seekh to rest for a few minutes before cutting and serving.
4. Place a heavy iron tava over a low-medium flame. Set the assembled lagan on the tava and cover it tightly with aluminium foil followed by a lid. Cook over a low flame for approximately 30 minutes. Meanwhile, light a few pieces of charcoal and allow them to become completely red hot. Carefully place the hot charcoal over the covered lid, using appropriate protection when handling the hot lid. Continue cooking for approximately 20 minutes. The heat from above helps cook and brown the egg layer while the gentle heat from below cooks the meat. Once the meat is fully cooked and the top is set and lightly browned, carefully remove the charcoal and uncover the lagan. Allow it to rest briefly before slicing.

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Notes

• Drain excess moisture from the onions and vegetables if they are particularly watery. Too much moisture can make the finished Seekh difficult to set and slice.
• Slice the potatoes thinly and evenly so they cook completely within the same cooking time as the meat.
• Rest before cutting. A short resting period allows the layers to firm up, giving cleaner portions.

Tips & Tricks

• Squeeze the soaked bread very well. Excess water in the bread mixture can make the meat layer loose and watery.
• Spread the meat layer evenly. Keeping the thickness consistent ensures the centre cooks at the same rate as the edges.
• Use a tightly covered vessel for the stovetop method. The trapped steam helps cook the meat and potatoes, while the charcoal provides the heat needed to set and colour the egg topping.
• For neat slices, let the cooked Lagan ni Seekh rest before serving. Cutting immediately while it is piping hot can cause the layers to separate.
• Handle the charcoal carefully. Use proper heat protection and place the charcoal securely so it cannot fall from the lid.

Serving

Cut the Lagan ni Seekh into neat portions and serve hot. Its combination of spiced minced meat, tender vegetables and golden egg topping makes it particularly suited to a shared Bohra meal.

1. Fish Marination: Lightly coat pomfrets with salt, turmeric powder, and fresh lemon juice. Set aside to marinate for 15 minutes.
2. Green Chutney Preparation: In a grinder, blend fresh coriander leaves, fresh mint leaves, freshly grated coconut, green chillies, ginger, garlic cloves, lemon juice, sugar, and salt into a smooth, thick chutney using minimal water.
3. Coating & Wrapping: Coat each marinated fish piece generously with the green chutney on all sides. Wrap each piece securely inside cleaned banana leaves (or tender colocasia leaves) to form sealed parcels.
4. Steaming: Grease the steamer tray with oil. Arrange the leaf parcels in the steamer and steam over medium-high heat for 15 to 20 minutes until the fish is perfectly tender and cooked through.
5. Serving: Unwrap the fragrant parcels carefully while hot and serve immediately. Jamjo ane Jamarjo!

*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.

Chef’s Note

• Pomfret is considered the classic choice because its delicate flesh steams beautifully and absorbs the herb flavours without becoming heavy.
• Surmai and Rawas work well when cut into 2-3 cm thick steaks.
• Keep the mint proportion modest; too much mint can dominate the dish and create a slightly bitter finish.