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Posted by on Jan 21, 2014 in Beef Recipes, Meat Recipes | 12 comments

Mezban Beef Curry / মেজবান / মেজবানের গোশত

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Mezban Persian word literally meaning a host. The word now means ‘community feasting’, a tradition that originated in Chittagong region. It is usually hosted by rich people and the main occasion to organise it is the observance of the 12th day of the lunar month Rabiul Awal, the date of birth and death of hazrat muhammad (Sm). Other occasions include the death anniversary of an individual, the birth of a child, any special achievement by someone, inauguration of a new business, or celebration of the entrance to a new residence.It is not obligatory for the mezban to invite anybody individually. The invitation is open and according to tradition, once the information about organisation of mezban is made public, it becomes a social responsibility for all to join it.Organising a mezban symbolises a high profile of the host. Mezban organisers take pride in the number of people joining the feast, which sometimes may go up to a few thousands. A notable feature of the mezban is its simple menu: just rice and beef curry.

Though the freshness of Mezban ingredients is unquestionable, the flavour of bulk amount of cooking gives it uniqueness and wood stove gives it’s own aroma , I have tried  to catch the flavour of it. It  is a professional chef recipe, I have just tried to modify the amount to cook at home. Enjoy

Ingredients:

For meat:

  • 2 kg beef (curry cut with few pieces of liver, fat and bone)
  • 2 cups onion sliced
  • ½ cup onion paste
  • 2 tbsp ginger paste
  • 1 and ½ tbsp garlic
  • 4 tbsp chilli powder
  • 1 and ½ tbsp coriander powder
  • 1 tbsp turmeric powder
  • 1 tbsp mustard paste
  • 1 and ½ tsp poppy seed paste
  • 2 bay leaves
  • 4-6 green chilli
  • Salt to taste
  • 1 cup oil

For roasted spices:

  • 1 tbsp cumin
  • 4 cardamom pods
  • 3” cinnamon stick
  • 1/3 tsp mace
  • 1/3 tsp fennel seeds
  • 1/3 tsp fenugreek seeds
  • 1/3 tsp celery seeds
  • 1/3 tsp allspice
  • ¼ nutmeg
How to make:
  1. For roasted spices dry roast all ingredients separately and grind these to powder together.
  2. Marinate the meat with all ingredients, half of roasted spices powder and 2 teaspoon salt except green chillies and sliced onion for 1 hour.
  3. Fry the onion it becomes golden brown and add marinated meat.
  4. Cook it till it becomes dry; add 8 cups hot water and cook till becomes tender.
  5. Add rest of roasted spice powder and green chillies and keep it on low heat for 15 minutes.
  6. Enjoy Mezban Beef Curry with plain rice.

 

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মেজবানের মাংস

উপকরণ:

মাংসের জন্য:

  • ২ কেজি গরুর গোশত ( হাড় চর্বি কলিজাসহ)
  • ২ কাপ পেঁয়াজ কুচি
  • ১/২ কাপ পেঁয়াজ বাটা
  • ২ টেবিল চামচ  আদা বাটা
  • ১ এবং ১/২ টেবিল চামচ   রসুন বাটা
  • ৪ টেবিল চামচ   মরিচ গুঁড়া
  • ১ এবং ১/২ টেবিল চামচ   ধনিয়া গুঁড়া
  • ১ টেবিল চামচ  হলুদ গুঁড়া
  • ১ টেবিল চামচ   সরিষা বাটা
  • ১ এবং ১/২ চা চামচ পোস্তদানা বাটাত
  • ২ তেজপাতা
  • ৪-৬ সবুজ মরিচ
  • লবণ স্বাদ অনুযায়ী
  • ১ কাপ তেল

ভাজা মশলা গুঁড়ার জন্য:

  • ১ টেবিল চামচ   জিরা
  • ৪ এলাচ
  •  ৩ ” দারুচিনি
  • ১/৩ চা চামচ জয়ত্রী
  • ১/৩ চা চামচ মৌরি
  • ১/৩ চা চামচ মেথি
  • ১/৩ চা চামচ রাঁধুনি
  • ১/৩ চা চামচ কাবাবচিনি
  • ১/৪ জায়ফল

প্রনালী :

  1.  সব ভাজা মশলা গুঁড়ার  উপকরণ আলাদাভাবে ভেজে একত্রে গুঁড়া করে নিন।
  2. মাংস ধুয়ে যে পাত্রে রান্না হবে সেই পাত্রে নিয়ে (ভাজা মসলা অর্ধেক, পেয়াজ কুচি ও কাঁচামরিচ বাদে) সব মসলা হাত দিয়ে খুব ভালো করে মাখিয়ে ১ ঘন্টা রাখতে হবে।
  3. এবার চুলায় তেলে দিয়ে পেঁয়াজের বেরেস্তা করে মাংস দিয়ে কসাতে হবে।
  4. মাংস কসানো হলে পরিমাণমত গরম পানি দিয়ে মাংস রান্না করুন।
  5. মাংস সেদ্ধ হয়ে এলে কাঁচামরিচ ও বাকি অর্ধেক গরম মসলা দিয়ে অল্প আঁচে ১৫ থেকে ২০ মিনিট রেখে নামিয়ে নিতে হবে।
  6. মেজবানের গোশত সিদ্ধ চালের সাদা ভাত দিয়ে খাওয়া হয়।

 

 

Rownak Jahan

Rownak loves to cook bangladeshi food and share her bengali recipes on her cooking blog. Rownak is determined to introduce all the authentic bangladeshi cuisine to the world and let everyone realise what they were missing out! She is based on sunny Queensland (Gold Coast) in Australia. Rownak writes for a number of bangladeshi cooking blog.

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12 Comments

  1. Hi Rawnak
    I tried a few of ur recipe . Taste is fine nd everybody likes it .
    Now i will mezban beef .
    I will tale u later on it .
    Post some special dal recipe .
    Gd night .

  2. please post some delicius veg recipe

  3. Great article.

      • Dear Roqnak Jahan Madam, Chittagong Mezban specialty is : It must have most of the ingredients of a cow of OX.

        Like 60 % beef. Rest
        Liver, soft fat, flesh with bone (chest side), soft bone etc. soft fat plays an important role. If you use enough soft fat from the same cow, you can use less cooking oil and you will have real taste of Chittagong Mezbabi Gost.

        Some tips:

        There larger the quantity the taste better.
        The cow/OX has to be mature. Not calf not old.
        Fresh slaughtered flesh.
        Cook in a copper cooking pot. Preferably with wood.

        • Thanks a lot. All of your tips are so precious. My mum says that meat tastes better when you cook meat with bone, liver and fat together. And rustic and slow wood flame just increases or makes it heavenly. Thanks again and please share some traditional cooking to enrich this food journey.

          With love
          Rownak

  4. Dear Rownak, I have been following your blog for quite some time. Could you please post some authentic bangla pork recipes.

    • Hi Shaunak,
      Sorry I will not able to give you authentic bangla pork recipes. Hope you will understand. Thanks

      With love,
      Rownak

  5. Hi Rownak, Thank you so much for this recipe. I love most of your recipes. I was looking for Mesabni recipe for Korbani Eid, which you have and covered it very well. Can’t wait to use this tomorrow. Thank you once again…keep them coming…missing Chatgayya mesbanir mangsho 😀

    • Most welcome and love to you hear your opinion on it. Thanks

  6. My family loves all the recipes I try from your website. Thank you so much for the delicious recipes.

    Can this curry be made with lamb or goat meat?

  7. Thank you for posting a delicious recipe.

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