Lagan Seekh ||| Traditional Bohra Recipe


Having gained a lot of “cooking” confidence in the last few years here in Kuwait I keep trying new recipes from all over India be it Maharashtrian, Rajasthani or Bengali but this was the first time I was going to try a traditional Bohra recipe and it involved baking too! And I was up for the challenge!

I got to know about the existence of the community of Bohras only after I came to Kuwait in 2010 and since then I have made 2 very close Bohra friends but never got to know about Lagan Seekh from them till Nandita Bhatnagar of Sikandalous Cuisine posted this most amazing looking & sounding dish which I fell in love with instantaneously so I started a bit of research about the origins & some more recipes. And then came across this wonderful blog named “Thoughts over Chai” and got this recipe made with Mutton Keema whereas Nandita’s recipe was of Chicken Mince! And I had to wait for 10 days till I got to the kitchen to cook this (due to lack of time) and believe me it was worth the wait!

Her Recipe Post: Bohra Style Lagan Seekh – One Pot Minced Meat Delight

Big thanks to Nandita Bhatnagar and Tasneem Rajkotwala for the inspiration and virtual guidance!

This was the first time I felt proud of my cooking as I was able to crack such a unique & traditional recipe in the first attempt! Hope I can continue this passion & excitement going forward and keep trying more and more new recipes.

The flavours of Lagan Seekh are unimaginably awesome and at the same time they are simple, subtle and without a long list of ingredients! The Birista, Egg, Smoked Desi Ghee, Spices and Keema combine wonderfully well to give this recipe a lip-smacking flavour. Needless to say but I would still say it like I always do….do give it a shot folks…



Minced Meat (Keema) – 500 gms, washed and drained
Ginger Garlic Paste – 3 tbsp
Onions – 4 medium, peeled and sliced thinly.
Green Chillies – 3, finely chopped
Red Chilly Powder – 1 tbsp
Turmeric Powder – 1 tsp
Cumin Powder – 1 tbsp
Eggs – 3, large
Salt to taste.
Pepper to taste.
Ghee – 3 tbsp
Oil – 2 tbsp, for frying the onions.


1. Wash and drain the minced meat in a colander.

2. Place it in a bowl and add to it one sliced onion, ginger garlic paste, spices, chillies and salt. Give a good mix and let the marinade sit covered for an hour at a room temperature. (Believe me I almost got drowned in the aroma of this mix; how incredible it was)


3. Thinly 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.


4. Grease the deep baking dish and preheat the oven to 200 degrees celcius.

5. Break an egg and mix it thoroughly with the keema marinade.

6. Pour the meat preparation in a prepared baking dish and layer with the fried onions/birista and drizzle on top smoking hot ghee.


7. Cover with an aluminium foil and bake for 30-40 minutes.

8. Beat remaining 2 eggs in a separate bowl and season with salt & pepper.

9. Remove the dish and pour on top the beaten eggs and transfer it back into the oven.


10. Bake for another few minutes till the eggs are fully cooked.

11. Remove the dish from the oven, make big slices and serve it piping hot.


12. Enjoy it with tawa Rotis or just like that!

13. Thank Nandita Bhatnagar and Tasneem Rajkotwala first and then me later.

So till the time we meet again…

Cheers to life…

Till then ride safe and have safe sex…

Inquilab Zindabad…

Hasta la Victoria Siempre…

Jai BoP!


  1. The dish looks absolutely lip smacking..keep cooking..!

  2. Moti Bisney

    What spices there is only cumin powder haldi and pepper no garam masala

  3. Looks burnt!

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