Lagan ni Seekh is an appetizer made of ground meat, vegetables and eggs baked into yummy squares.
Lagan ni Seekh is a bohra cuisine appetizer made with flavors of seekh, added vegetables all held together with egg. Rather than making each seekh one by one and worrying about them falling off the skewer, this is an easier option to simply bake it. Flavorful ground meat, vegetables of your choice, and egg all baked into a meatloaf like cake which can be cut into pieces and served with your favorite chutney or sauce.
There are 2 ways to make this dish, one with cooked meat and another with raw meat then bake. They both taste amazing, but the texture comes out very different. In this recipe we first cook the ground meat and then bake it, so there is no worry about uncooked meat or it falling apart. Typically its baked in a dish called a Lagan, hence the name. However you don’t need any special dishes, any oven safe flat dish will work.
Typically, I buy ground meat in bulk and stir fry it and then store it in smaller batches. Cooked ground meat is such a time saver and very versatile to use in many quick fix dinners like tacos, sloppy joes, spaghetti, khima curry….endless options. In this case similarly the cooked khima is used to make this dish. You can use any meat you like, chicken, turkey, beef, goat, lamb whatever you prefer. I have used Chicken mince so the color is lighter in the photos.
Depending on how much time you have, you can cook and store the ground meat so its ready when you want to make this recipe. Or you can make the whole thing and then freeze it for when you are ready to eat. If freezing, avoid using onion and potatoes as they don’t freeze well. Just thaw at room temperature and reheat when ready to eat. This is a great make ahead for lunches and works perfectly for picnics. Easy to put in burger buns on the go.
Makes: 8″ X 8″ tray or 9″ round pie dish, 4-5 servings as appetizer
Time: 1 hour
Ingredients:
- 1 lbs of ground meat (chicken, turkey, beef or lamb whichever you prefer). Clean and drained.
- 1 tbsp Ginger Garlic Paste (adrak lasen)
- 1 tsp salt
- 1/2 tsp black pepper powder
- 1 tbsp cumin & coriander powder
- 2 fresh green chili diced small (as much as you can handle)
- 1 tbsp Garam Masala
- 1 tbsp Seekh kabab powder masala (I like Shan and Laziza brands)
- 1 cup of small diced mixed vegetables (carrots, peas, corn, green beans, potatoes work well. Steamables Frozen mixed veg is a great option)
- 1 tbs oil for greasing the tray
- 5 eggs whisked
- 1/2 cup sliced green onions (white and green parts)
- 1/2 cup chopped cilantro and or mint leaves (fresh dhania & fudina)
- In a pot boil the vegetables till cooked about 8 mins. Try not to overcook them, a little underdone is best. You can do this in the microwave for 5 mins or use steamable bags and follow those instructions. Drain out all the liquid.
- In a non stick pan, add ground meat, ginger garlic, salt, all the spices and cook till fully done. As you stir break up the large pieces to get a nice fine ground. Once cooked about 15 mins, drain any excess liquid from the meat.
- Mix the vegetables and the meat, along with the other dry ingredients. Stir well. At this point the mixture should be completely dry with no liquids.
- In a bowl whisk 4 eggs and add to the mixture. Stir well. Now the mixture will have a thick but wet consistency.
- Grease a baking dish with the oil including the sides.
- Add the mixture to the dish including all the liquid egg. Press and flatten to even it out in the dish. The mixture should be 1 to 1 1/2″ in height in the dish.
- Whisk the last egg and add to the top evenly across the surface.
- Immediately bake uncovered in oven at 375 degrees Fahrenheit for 45 mins. The top will turn slightly brown as it cooks and it will put away from the sides. Insert toothpick in the middle to check all the eggs are cooked through. If its still running and wet, cook 10 mins longer and check again.
- Cut into pieces and serve hot with a wedge of lemon or your favorite chutney and enjoy! Ketchup, imli, green chutney are awesome with this.
Tips:
- Instead of worry about individual vegetables, buy the mixed vegetable frozen bags. Its all cut up and ready to use. Steamable bags are also a great option to avoid boiling in a pot.
- Works really well as a sandwich. Cut larger squares and put in between bread slices with green chutney for a great lunch. You can even use in place of burger and make a great picnic sandwich.
- This recipe freezes really well, so if you have leftovers put in an airtight container for another time. Or make ahead for entertaining. Just remember to avoid onion and potatoes if freezing.
- For our vegetarian friends who eat eggs but not meat, you could use the same recipe with soya crumbles! Be sure to rinse the crumbles, soak them in hot water, and drain them before using.
- Check out other veg and nonveg appetizer recipes here.