Lagan ka Keema takes its name from the flat-bottomed vessel, called a lagan, traditionally used to cook it. Unlike a stovetop keema, the mince is not stirred or broken up during cooking. It is spread flat and baked, which gives it a firmer, more set texture. The charcoal smoking step at the end adds a genuine smokiness that changes the character of the finished dish. The spice list is long, but the combination works.
About the Recipe
The onions are fried in ghee until crisp and deep brown. Half are ground into the mince mixture and half are kept aside for garnishing. Saffron is dry roasted, soaked in warm milk and pounded before being added. Coriander powder is also dry roasted separately.
Ground chironji and dry coconut add a mild richness that is easy to miss until you leave them out. The mince is mixed with everything, including the ghee used for frying the onions, before it goes into the baking dish.
Why You Will Love This Recipe
The charcoal smoking step is the most compelling reason to make this recipe. A piece of lit charcoal is placed in a hollow in the cooked mince, a small pour of ghee goes over it and the dish is covered immediately. Ten minutes is all it takes, and the result is a smoky quality that no spice can replicate.
Texture is the other thing worth noting. Because the mince is baked rather than stirred on a hob, it holds together in a way that is quite different from an everyday keema, and it is easier to serve at the table.
Cooking Tips
Do not skip dry roasting the coriander powder and saffron separately before adding them to the mix. Both steps deepen the flavour noticeably. When spreading the mince in the baking dish, press it into an even layer so it cooks at the same rate throughout.
Do not open the dish during the ten-minute charcoal smoking step. The smoke needs to stay enclosed to work properly. Keep the onion skin under the charcoal so there is no direct contact with the mince.
Top Tips
- Fry the onions until they are genuinely crisp and deep brown before grinding half into the mince. Pale onions will make the mixture taste flat.
- Dry roast the saffron for just a few seconds on low heat before soaking it in warm milk. Over-roasting makes it bitter.
- Mix everything thoroughly before spreading into the baking dish so the spices are evenly distributed throughout the mince.
- After baking, place the dish under the broiler for only a few minutes. Watch it closely because the surface can go from browned to burnt quickly.
- Cover the dish immediately after adding the ghee to the lit charcoal. Any delay lets the smoke escape before it can flavour the mince.
- Rest the dish covered for the full ten minutes after the charcoal step before removing the lid and garnishing.
Serving and Storing Suggestions
Serve Lagan ka Keema directly from the baking dish, garnished with the reserved fried onions and fresh mint sprigs. It goes well with Keema Chapati, naan or paratha as suggested in the recipe.
Leftovers keep well in a covered container in the refrigerator for a couple of days. Reheat gently in a pan with a small splash of water to keep the mince from drying out. The flavour often improves the next day once the spices have had time to settle.
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Nutrient Benefits
Minced lamb is a good source of protein and iron. Curd adds calcium, and the mint and coriander leaves contribute small amounts of vitamins. Poppy seeds and chironji provide some fat. This is a filling main course that works well alongside a bread or grain.
Lagan ka Keema
Ingredients
- 500 gms Minced Lamb
- 2 , finely sliced Onions
- 1/2 cup Ghee
- Saffron - a large pinch
- 1 bunch Mint Leaves
- 1 bunch Coriander Leaves
- 1 tblsp Coriander Powder
- 1/2 cup Curd
- 1 tblsp, ground Ginger
- 1 tblsp, ground Garlic
- 1 1/2 tsp Red Chilli Powder
- 1 tsp Caraway Seeds
- 1 tsp Cumin Powder
- 1 tblsp, powdered Poppy Seeds
- 1 tblsp, ground Chironji
- 1 inch piece, ground Dry Coconut (Kopra)
- 1/2 tsp Allspice Powder (or Garam Masala)
- 4 , powdered Cloves
- 1 one inch stick, powdered Cinnamon
- 4 small and 2 large, powdered Cardamoms
- Juice of 1 Lime
Instructions
- Heat a pan over moderate flame and add ghee.
- Add onions and fry till crisp and brown.
- Grind half and keep the other half for garnishing.
- Dry roast and then soak saffron in a little warm milk.
- Pound together after 20 minutes.
- Wash and chop the coriander and mint leaves.
- Dry roast the powdered coriander.
- Mix all the ingredients together, in washed mince, including the ghe in which onions were fried.
- Fry on low heat.
- Spread the mince in a flat-bottomed baking dish and bake in a medium oven at 350F/180C till the mince is cooked (about 40 minutes).
- Place under broiler for a few minutes to brown the top.
- Remove and make a hollow in the mince.
- Place a lighted charcoal on an onion skin in the hollow.
- Sprinkle a little ghee over it and cover the dish immediately.
- Leave it covered for 10 minutes.
- Garnish with fried onion and mint sprigs.
- Serve with roti, naan or paratha.
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Frequently Asked Questions
Can I use minced beef or chicken instead of minced lamb?
Minced beef is the closest substitute and will work well with the same spice quantities. Minced chicken has a lower fat content, so the mixture may be slightly drier after baking. If using chicken mince, adding an extra tablespoon of ghee to the mixture before spreading it in the baking dish should help.
Is the charcoal smoking step necessary, or can I skip it?
The dish is fully cooked before the charcoal step, so skipping it will not affect food safety. That said, the smoky flavour is a defining part of this preparation and quite different from anything the spices alone can provide. Without it, you will have a well-spiced baked mince, but it will not quite be Lagan ka Keema.
What is chironji and can I substitute it?
Chironji, also called charoli, is a small seed with a mild, slightly nutty flavour used in Mughlai and Hyderabadi cooking. If you cannot find it, a small quantity of ground cashew or almond can stand in, though the flavour will not be identical. Use the same quantity as specified in the recipe.
My mince released a lot of liquid during baking. What went wrong?
This usually happens when the curd has not been drained before mixing, or when the mince itself has a high water content. Hanging the curd in a muslin cloth for about fifteen minutes before using it will remove excess whey. Also make sure the mince is well drained after washing. Too much liquid in the baking dish will prevent the top from browning properly under the broiler.
How do I know when the mince is fully cooked after forty minutes of baking?
Insert a skewer or thin knife into the centre of the mince and hold it there for a few seconds, then touch it to the inside of your wrist. It should feel hot throughout, not just warm. The surface should look set and no longer pink. If you have a meat thermometer, the internal temperature should read at least 75 degrees Celsius. If the centre still feels soft and wet, return it to the oven for another ten minutes before checking again.
