Lagan seekh

Lagan seekh (meat Kabab) is very well known Dawoodi Bohra treat .Marinated minced meat well set in casserole with beaten eggs poured on top with ghee and layered with potato slices sprinkle some pepper salt garam masala and bake it in oven.You can serve it as starters or main course with bread or Chapatis.
It took just little of my time and relished every bite of it.


Lagan seekh Print

Prep time

10 min

Cook Time

40 min

Total Time

50 min

  • Course :
  • Servings : 5
  • Description :


    • 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


    1. Marinate keema over night with ginger garlic paste ,salt and green chilies.
    2. 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.
    3. it will works as good binder.Break two eggs in keema mixture,add coriander and mint leaves ,all dry spices and salt to taste.
    4. Take a pan or a baking tray shift keema mixture in it.
    5. Beat remaining egg in a bowl with salt pepper and pour it on keema mixture then arrange all potato slices on top.
    6. Heat ghee on high flame till it’s very hot pour it on top of pan.
    7. Cook it on slow stove or bake it in oven till all water evaporates and it’s all perfectly done.


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