Lagan seekh
Prep time
10 min
Cook Time
40 min
Total Time
50 min
Course :
Appetizer
Servings :
5
Author :
Munira Aslam
Description :
Ingredients
1/2 kgs Keema minced meat
3 large eggs
3 bread Slices
2 medium size potatoes cut in thin Slices
1tbsp ginger garlic paste
red chili powder
Coriander powder
Green chilies
Ghee/oil
Coriander leaves
Mint leaves
Salt to taste
Ingredients
Marinate keema over night with ginger garlic paste ,salt and green chilies.
To cook Lagan seekh first Soak bread slices in water for a min,press it in between palms remove water, mix it with marinated keema.
it will works as good binder.Break two eggs in keema mixture,add coriander and mint leaves ,all dry spices and salt to taste.
Take a pan or a baking tray shift keema mixture in it.
Beat remaining egg in a bowl with salt pepper and pour it on keema mixture then arrange all potato slices on top.
Heat ghee on high flame till it’s very hot pour it on top of pan.
Cook it on slow stove or bake it in oven till all water evaporates and it’s all perfectly done.
Munira Aslam
mealswithmemories@outlook.com