Traditional Mezban Beef
Mezbani Mangsho,মেজবান / মেজবানের গোশত, also known as Mejjani, is a cherished traditional dish from Chattogram (Chittagong), Bangladesh. Renowned for its rich, spicy flavours, this dish has been a part of cultural gatherings and celebrations for centuries. Traditionally prepared with beef, this mouthwatering curry can also be made with mutton for an equally delightful experience.
Ingredients
- 3 Kg Meat Cow or Mutton Meat with ribs
- 1/4 Cup Salt Cooking Salt
- 1 Cup Water
- 2 Cup Onion Sliced
- 2 tbsp Ginger Paste
- 2 tbsp Garlic Paste
- 2 tsp Yellow mustard Paste
- 1 tbsp Nut Paste (e.g. almond / peanut )
- 2 tsp Poppy seed Paste
- 2 tsp Coconut Paste
- 1-1/2 tsp Fennel seed Powder
- 1 tsp Black Cumin Sahi jeera Powder
- 2 tsp Celery seed Powder ( 1 tsp during, 1 tsp for Later Use )
- 1 tsp Mace and Nutmeg Paste
- 1 tsp White pepper Powder
- 3 tsp Coriander Powder
- 2 tsp Cumin Powder
- 2 tsp Turmeric Powder
- 2-3 tbsp Chilli Powder (adjust to taste)
- Additional Salt To taste
- 2-3 pcs Bay Leaves
- 7-8 pcs Green Cardamom
- 4-5 pcs Black Peppercorns
- 3-4 pcs Cloves
- 2 inch Cinnamon Stick
- 1 Cup Mustard Oil Essential for authentic flavour
- 10-12 pcs Green Chilies
- 1/3 Cup Fried onion Beresta
Instructions
Method:
- Tenderise the Meat:Add 1/4 cup of cooking salt and 1 cup of water to the meat. Mix well and let it rest for 15-30 minutes to tenderise and enhance juiciness.Prepare Spices and Pastes:Grind and powder the following: celery seeds, cumin seeds, coriander seeds, black cumin (sahi jeera), white peppercorns, and fennel seeds.Create individual pastes for mace and nutmeg, nuts, mustard seeds, poppy seeds, and coconut using a little water.Rinse the Meat:After marination, rinse the meat thoroughly with cold water, draining it well in a colander.Combine Ingredients:In a large, heavy-bottom pot, combine the meat with all prepared ingredients except for few green chilies, fried onions, and 1 tsp of celery seed powder.Mix everything well using your hands for even coating.Initial Cooking:Cover the pot and cook on high heat for 10 minutes. Uncover and stir after 10 minutes, ensuring all components are mixed well.Slow Cook:Cover again and reduce the heat to low. Cook for approximately 2 hours, stirring occasionally, until the meat is tender and the gravy thickens.Final Touch:Once the beef is cooked, add the green chilies, 1 tsp of celery seed powder, and the fried onions. Mix thoroughly and turn off the heat.Remove whole spices using tongs.Rest and Serve:Allow the dish to rest for 15-20 minutes. Serve piping hot with naan or steamed rice.
Notes
Important:
To get hold of the celery seeds (wild celery seeds), also known as raduni or randooni in Bengali, can be difficult in local shops. Remember, this is a key ingredient for an authentic mezbani recipe. For your convenience, I have listed these items in my “Amazon influencer Store” Click the link below to easily purchase them.
Click Link : To buy celery seeds
Tips:
- Stir occasionally during cooking to ensure even cooking.
- Add water only if needed; traditionally, no extra water is added.
- Use fresh ingredients for the best flavor.
- Mustard oil is crucial for the authentic taste.
- Celery seeds, locally known as raduni, are essential for true mezbani flavour.
