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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.
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Prep Time 20 minutes
Cook Time 2 hours 30 minutes
Course Main Course
Cuisine Bangladeshi
Servings 8

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.
Serving Suggestion:
Enjoy this traditional Bangladeshi Mezbani Mangsho with your loved ones during special gatherings or celebrations. Don’t forget to share your experience and feedback!  
Keyword Party Feast