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Lagan nu Seekh

Lagan nu Seekh is a Bhori and Parsi community delicacy. This is traditionally made on special occasions like weddings, ceremonies and other special occasion. Try this on your special day to make it even better.

Ready in: 60 minutes

Makes: 6 pax


It can be served along with paratha and green chutney.

Mutton mince can be replaced with chicken mince.

Spice level can vary according to preferences.


For the seekh:

  • 1 ½ kg mutton mince

  • 2 medium onion chop

  • 4 green chillies chop

  • 2 tbsp ginger garlic paste

  • 1 ½ tsp red chilli powder

  • 1 tbsp cumin powder

  • 1 tbsp coriander powder

  • Salt to taste

  • 2 lemon juice

  • 1 tsp garam masala

  • ½ cup ghee

  • Coal for smoking

For the topping:

  • 5 eggs

  • Chopped coriander

  • 2 green chilli

  • Salt to taste

  • ½ cup oil


  1. In a large mixing bowl all the ingredients of the seekh and combine well.

  2. Heat coal until red hot. Place a small katori in the bowl of the seekh mixture and place the hot coal in it. Drizzle some oil and quickly cover it making sure not much smoke has escaped.

  3. Grease a lagan with oil and spread the mix in the lagan equally, with help of the back of a spoon make impressions in the seekh.

  4. Mix together the eggs and pour over the seekh mixture.

  5. Heat oil until piping hot and pour over the eggs.

  6. Cover with a lid and cook on low flame over dum. Keep a tawa under the lagan. Cook for 40 mins or until cooked completely. Serve hot.

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