Lagan ki Seekh is a traditional baked meat dish from the rich culinary culture of Hyderabad and Lucknow. The name comes from “lagan,” a wide, flat-bottomed dish used for cooking and serving during feasts. Unlike skewered seekh kebabs, this version is layered, spiced, and slow-baked, resulting in a juicy, aromatic dish often served at weddings and special events. This recipe serves 6 people.
Ingredients
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750g minced meat (beef or mutton, with 20% fat)
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2 tablespoons ginger-garlic paste
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3 medium onions (finely sliced and fried till golden, then crushed)
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1½ teaspoons salt (adjust to taste)
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2 teaspoons red chili powder
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1 teaspoon black pepper
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½ teaspoon turmeric powder
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1 teaspoon roasted cumin powder
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1 teaspoon garam masala
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2 tablespoons yogurt
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2 tablespoons gram flour (besan), dry roasted
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2 eggs
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1 tablespoon lemon juice
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3–4 green chilies (finely chopped)
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2 tablespoons fresh coriander (chopped)
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1 tablespoon fresh mint leaves (chopped)
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2 tablespoons ghee or oil (for greasing and drizzling)
Preparation Method
1. Prepare the mince mixture
In a large bowl, mix the minced meat with ginger-garlic paste, crushed fried onions, salt, red chili, pepper, turmeric, cumin powder, and garam masala. Add yogurt, roasted gram flour, eggs, lemon juice, green chilies, coriander, and mint. Mix well using your hands. Let it marinate for at least 1 hour, or overnight for best results.
2. Grease and shape
Preheat your oven to 180°C (350°F). Grease a flat baking dish (lagan) with ghee or oil. Spread the meat mixture evenly in the dish. Press down slightly to level the top.
3. Bake the seekh
Place the lagan in the preheated oven. Bake for 35–45 minutes until the meat is firm and browned on top. Halfway through cooking, drizzle a little ghee or oil on top for extra flavor and moisture. If needed, broil for 3–4 minutes at the end to brown the top.
4. Rest and cut
Let it rest for 5–10 minutes before cutting into squares or wedges. The resting time helps keep the pieces intact.
Serving Suggestion
Serve Lagan ki Seekh hot with mint chutney, onion rings, and lemon wedges. It also pairs beautifully with naan or paratha and is ideal for special dinners or Eid gatherings.
