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Home / Recipes / Lagan Seekh - one pot minced meat delight.

Photo of Lagan Seekh - one pot minced meat delight. by Tasneem Rajkotwala at BetterButter
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Lagan Seekh - one pot minced meat delight.

Sep-29-2015
Tasneem Rajkotwala
0 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Lagan Seekh - one pot minced meat delight. RECIPE

Lagan Seekh is ideally a one-pot casserole baked with a preparation of minced meat and topped with eggs.

Recipe Tags

  • Non-veg
  • Dinner Party
  • Indian
  • Main Dish

Ingredients Serving: 4

  1. Minced Meat – 500 grams washed and drained
  2. ginger Garlic Paste – 2 tablespoon
  3. onions – 4 medium peeled and sliced thinly.
  4. Green Chillies – 1 or 2. finely chopped
  5. Red Chilly Powder – 1 tablespoon
  6. turmeric Powder – 1 teaspoon
  7. cumin Powder – 1 tablespoon
  8. eggs – 3 large
  9. salt to taste.
  10. pepper to taste.
  11. coriander or Mint leaves for garnishing.
  12. Ghee/Clarified Butter – 5-6 tablespoon
  13. oil – 1/4 cup for frying the onions.

Instructions

  1. Wash and drain the minced meat in a colander. Then place the meat in a bowl and add in 1 sliced onion, ginger garlic paste, spices, chillies and salt. Give this a good mix and let the marinade sit covered for an hour at a room temperature.
  2. Meanwhile 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.
  3. Grease the deep baking dish and preheat the oven to 200 degrees celsius. In the marinade, break an egg and mix it well.
  4. Pour the meat preparation in a prepared baking dish and layer with the fried onions/birista and drizzle hot ghee on top. Cover with an aluminium foil and bake for 30-40 minutes
  5. Beat the remaining 2 eggs in a separate bowl and season with salt & pepper. Take the baking dish out and pour this mixture on top and transfer it back into the oven.
  6. Bake for another few minutes till the eggs are fully cooked.
  7. Garnish with coriander and mint leaves. Slice and serve.

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