Mezbani Gosht Recipe | Mejbani Mangsho | Chittagong-Style Mejbani Mutton Curry
A rich and aromatic mutton curry inspired by the traditional Mezbani feasts of Chattogram, Bangladesh. This home-style version uses goat mutton, mustard oil, and freshly prepared Mezbani masala.
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Servings: 6 people
Calories: 600kcal
Cost: Rs 2000
Ingredients
For the mutton curry
- 1 kg mutton medium pieces with bones and fat
- 4 onions finely sliced
- 2 cups onion paste
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 75 ml mustard oil
- 2 tablespoons ghee
- 6 green chillies slit
- 1 tablespoon salt with additional salt to taste if required
- 3 cups warm water
For the Mezbani spice blend
- 4 dry red chillies
- 1 teaspoon mouri fennel seeds
- 2 teaspoons radhuni seeds
- 1 teaspoon black peppercorns
- 6 cloves
- 5 green cardamom
- 1 black cardamom
- 2 cinnamon stick
- 1 small blade mace
- ¼ whole nutmeg
- 1 tablespoon poppy seeds
- ½ teaspoon whole white pepper
- 1 teaspoon black mustard seeds
Powdered spices
- 1 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chilli powder
- 1 tablespoon cumin powder
- 1 tablespoon coriander powder
- Whole spices for marination
- 1 teaspoon black peppercorns
- 6 cloves
- 5 green cardamom
- 1 black cardamom
- 2 cinnamon stick
Optional finishing
- 2 cups additional sliced onions for beresta
Instructions
Prepare the Homemade Mezbani Masala
- Dry roast all the ingredients listed for the Mezbani spice blend in a dry pan over low heat for 2 to 3 minutes, stirring frequently.
- Allow the spices to cool completely, then grind them with a little water to make a smooth paste.
Roast the spices gently until fragrant. Do not allow them to burn, as burnt spices can make the curry bitter.
Prepare the Mutton
- Wash the mutton and drain the excess water thoroughly. Place the medium-sized mutton pieces, preferably with bones and some fat, in a heavy-bottomed handi or deep kadhai.
A heavy-bottomed pot helps prevent the thick spice marinade from sticking during slow cooking.
Add the Marinade
- Add the finely sliced onions, onion paste, ginger paste, and garlic paste to the mutton. Add turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, and salt.
- Pour in the mustard oil. Add the homemade Mezbani masala paste and the whole spices listed for marination.
- Mix everything thoroughly until the marinade coats all the mutton pieces evenly. Allow the mutton to marinate for 30 to 45 minutes.
If marinating for longer than 45 minutes, cover and refrigerate the mutton. Bring it out shortly before cooking.
Bhuno the Mutton
- Place the handi over medium-high heat and cook the marinated mutton uncovered for 10 to 12 minutes, stirring frequently. The meat will begin to change colour, and the onions and spices will release their moisture.
Stir regularly and scrape the bottom gently to prevent the marinade from sticking or burning. This initial bhuno helps develop the flavour of the curry.
Cook the Mutton in Its Own Juices
- Cover the handi with a tight-fitting lid and reduce the heat to low. Cook for 25 to 30 minutes, allowing the mutton to release its natural juices and cook in them.
- Stir every 5 to 7 minutes, scraping the bottom gently.
Keep the heat low and check the pot regularly. The spice mixture is thick and can catch at the bottom if left undisturbed.
Slow-cooking the mutton
- Once most of the released moisture has evaporated and the oil begins to separate from the spices, add 2 to 3 cups of warm water. Bring the curry to a boil.
- Cover the handi again and simmer over low heat for approximately 45 to 60 minutes, or until the mutton becomes tender.
- Check occasionally and add a little more warm water if required.
The cooking time depends on the cut and age of the mutton. Check tenderness rather than relying only on the clock. The gravy should be rich, not watery.
Finish the Mezbani Mangsho
- Once the mutton is tender, check the seasoning and gravy consistency. Add the ghee and slit green chillies towards the end of cooking. Simmer for a few more minutes.
- For optional beresta, fry the additional sliced onions separately until deep golden brown and add them to the curry.
Add the green chillies towards the end to retain their fresh aroma. Beresta is optional; the curry is flavourful without it.
Serve
- Serve the Mezbani Gosht hot with plain white rice or Chaler Ruti.
Notes
- Meat choice: Traditional Mezbani Gosht is prepared with beef. This recipe is my home-style goat mutton adaptation. Mutton with bones and some fat is preferred for a richer gravy.
- Mustard oil: Mustard oil is an important flavour component. It is best not to replace it with a neutral oil if you want to retain the characteristic flavour.
- Mezbani masala: Freshly roasting and grinding the spices gives the curry its distinctive aroma. The spice paste can be prepared ahead and stored in an airtight container in the refrigerator for a short period.
- Salt: I generally use 1 tablespoon of salt or adjust it to taste. Check the seasoning again towards the end of cooking.
- Water: Start with 2 to 3 cups of warm water. Add more only if needed during slow cooking.
- Beresta: The additional 2 cups of sliced onions are for optional finishing and are separate from the 4 onions used in the marinade.
- Pressure cooker option: Complete the marination and initial bhuno stages first. Add warm water and pressure cook the mutton for approximately 20 to 30 minutes as a starting estimate, depending on the cooker and meat. Release pressure safely and check tenderness. If the gravy is thin, simmer uncovered until it thickens.
- Serving suggestion: Plain white rice is the classic accompaniment. Chaler Ruti is another lovely option.
Nutrition
Serving: 350g | Calories: 600kcal | Carbohydrates: 15g | Protein: 38g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0g | Cholesterol: 140mg | Sodium: 1250mg | Potassium: 600mg | Fiber: 3g | Sugar: 6g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 5mg
