Oh, it feels like forever since I had posted a recipe on this blog. The last one was of Spicy Potatoes and if you read through that post, you’d also get an insight into how fascinating are the eating traditions in a regular Bohra household. So, without probing much into what I have written earlier, today I am really kicked about another quintessential dish that I have grown up eating. Or rather most of the people of my community and is considered as one of the food item that can make people go weak on their knees. Lagan Seekh is ideally a one-pot casserole baked with a preparation of minced meat and topped with eggs which you don’t need to worry about at all.
All through these years I had been eating so much of the conventional food that we never pondered about their history and unfortunately, I still don’t know what is the background of this delightful casserole that cooks the meat so succulent. But I do have some wonderful memories of eating what is being cooked for decades which now I am glad I can share most of it on this blog, one at a time and be proud of the food that has been long established. Although, I do remember how heartily we digged into it everytime it was presented in a thaal in family gatherings or on special occasions. And the aroma filling the kitchen while mom put the tray in the oven will be cherished for years to come and be close to heart.
Only recently did I come to know that husband too fancy Lagan Seekh with equal zeal. So while I was in Bombay on my recent trip, I took several notes from mom on how to prepare it which is actually very fuss-free and went through the shops to buy a good baking dish to be fully groomed to attempt this in my own kitchen. Despite this being on my mind since I came back, I only got to make this last weekend. Nevertheless, we enjoyed cleaning off our plates with great enthusiasm.
What I personally like about this dish is that it can be eaten as it is as an appetizer or served with your favorite bread, the option is totally what you choose. Though, I didn’t garnish it with peppers or leaves, you can go ahead and adorn it beautifully but please keep the flavors inside the meat intact because that is what makes Lagan Seekh so sought after amongst the Bohras.
Recipe for Lagan Seekh – Minced Meat Casserole.
Ingredients:
Serves – 4
- Minced Meat – 500 gms, washed and drained
- Ginger Garlic Paste – 2 tbsp
- Onions – 4 medium, peeled and sliced thinly.
- Green Chillies – 1 or 2. finely chopped
- Red Chilly Powder – 1 tbsp
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tbsp
- Eggs – 3, large
- Salt to taste.
- Pepper to taste.
- Coriander or Mint leaves for garnishing.
- Ghee/Clarified Butter – 5-6 tbsp
- Oil – 1/4 cup, for frying the onions.
Method -
Wash and drain the minced meat in a colander. Place it in a bowl and add to it one sliced onion, ginger garlic paste, spices, chillies and salt. Give a good mix and let the marinade sit covered for an hour at a room temperature. Meanwhile thinly slice the remaining onions and prepare the birista by frying them golden brown and crisp over a medium heat. Drain it on a paper towel and keep aside. Grease the deep baking dish and preheat the oven to 200 degrees celcius. In the marinade, break an egg and mix it through. Pour the meat preparation in a prepared baking dish and layer with the fried onions/birista and drizzle on top smoking hot ghee. Cover with an aluminium foil and bake for 30-40 minutes. Beat remaining 2 eggs in a separate bowl and season with salt & pepper. Remove the dish and pour on top the beaten eggs and transfer it back into the oven. Bake for another few minutes till the eggs are fully cooked. Garnish with leaves. Slice and serve.
