Mezban (Persian) means ‘host’ or ‘to host’ and is used in various South Asian contexts. However, the specific culinary tradition known as Mezban originates from Chattogram, formerly known as Chittagong in Bangladesh. Mezban (Mezbani or Mejjan) is a communal feast. Celebrating significant events such as the birth of a child, a wedding, or the opening of a new business, this tradition is rooted in hospitality, aiming to feed as many people as possible, often without prior invitation, reflecting a spirit of generosity and community. The main dish served during these feasts is Mezbani Gosht, a spicy beef curry. The preparation of this dish is considered an art, passed down through generations. It involves slow-cooking beef with a blend of spices, creating a rich and flavorful curry. While the beef-based Mezban is predominant among the Muslim community of Chattogram, the Hindu community has adapted the tradition to align with dietary practices. In these households, fish, mutton or goat replaces beef. Dried red chilies are ground with cumin, coriander, cloves, cinnamon, and cardamom into a fiery, rich paste. The meat simmers slowly in this paste until tender, releasing its fat into the masala to create a thick red gravy. It is best served with plain rice or parathas. It is robust, hot, and designed for feeding crowds @sarchakra
PREP TIME: 20 mins
COOK TIME: 2 hrs
SERVES: 7
Ingredients
- Mutton 1 kg
- Salt to taste
- Mustard Oil 3 tbsp
- Ghee 2 tbsp, divided
- Bay leaf 1, broken
- Whole dry red chilies 2
- Green cardamom 3
- Black cardamom 1
- Cinnamon 1 inch
- White pepper powder 2 tsp
- Fennel seeds 1 tsp, crushed
- Fried onions ½ cup plus for garnish
- Cumin powder 2 tsp
- Coriander powder 1 tbsp
- Cashew paste 2 tbsp
- Poppy seed paste 1 tbsp
- Onion, sliced 4, large
- Garlic paste 1 tbsp
- Ginger paste 1 tbsp
- Mustard oil 1 tbsp
- Red chili powder 2 tsp
- Kashmiri chili powder 1 tbsp
- Mace crushed 1 tsp
- Star anise 1
- Nutmeg 1 tsp
- Garam masala powder 2 tsp
- Mint leaves
Method
- In a heavy-bottomed pan, heat all the mustard oil and 1 tbsp ghee. Add the whole spices (bay leaf, dry red chilies, cardamoms, black cardamom, cinnamon, star anise, mace, nutmeg) along with white pepper powder and crushed fennel seeds. Let them sizzle briefly.
- Add sliced onions, garlic paste, ginger paste, red chili powders, cumin, coriander, cashew paste, and poppy seed paste. Stir to combine.
- Add the mutton and salt. Mix thoroughly so the spice paste coats all the pieces. Cook over low heat for about an hour, stirring occasionally, until the spices are absorbed and the meat begins to soften.
- Pour in 4 cups of water, cover, and cook until the mutton is tender and the gravy thickens.
- Finish with the remaining 1 tbsp ghee, garnish with fried onions and fresh mint leaves.
- Serve Mezbani Mangsho hot with steamed rice or parathas.
If you try a recipe, please use the hashtag #sarchakra on INSTAGRAM for a chance to be featured!
FOLLOW SARCHAKRA ON FACEBOOK| INSTAGRAM | PINTEREST | TWITTER I TIKTOK FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
