Mezbani Mangsho is a classic from Chittagong in Bangladesh. My family just about three generations back lived a prosperous and flourishing life in Bangladesh. Even though they did not belong to the Chittagong district. I have grown up listening to stories of Bangladesh from my grandparents. I have always seen the pain in my dida’s eyes when she spoke of the life they had to leave behind. And I have always felt a sense of unknown belonging to Bangladesh, even though I have never set foot in that country.
Just before the lockdown started I had gone to my local grocery store which imports ethnic foods from Bangladesh. I generally get frozen fish from here which are directly sourced from Bangladesh. Also, I got some fresh halal mutton and chicken. And while I was checking out, I started a conversation with the lady at the register. Since I go here often, I know her very well and we always strike up a conversation. She looked at the mutton I bought, and said “Apu you should try cooking mezbani mangsho”. She mentioned that she is from Chittagong and just what a classic this dish is back home. Chittagong is famous for all their hot sauces. A lot of red chilies fresh pounded in a mortar pestle gives the sauce its rich, red vibrancy and earthy deliciousness. And I could not resist requesting this lady at the store to text me her family recipe which she did send me as promised.
And the result was just out of this world.
Mezbani mangsho is the result of absolute pure love. This dish is traditionally made from beef but since I do not cook beef at home, I tried it with mutton. Meat braised in a specially made spice mix and them simmered and cooked for long is what gives this dish it’s authentic taste.
Mutton curry is a celebratory dish in a Bengali household. And a mutton curry made well backed by a lot of food history and heritage can definitely stir up conversations. Food is not just a means of sustenance, it’s way more. You revisit your roots, you relive them with food. Especially for me with cross country immigration and flight being a family reality over the generations, I know these dishes will always hold a special place even in my daughter’s life even though she may not realize the significance now. And I document these stories for her.
Try this recipe and let me know if you like it.
You may also like these curries below:
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Mezbani Mangsho – A spicy and lip smacking delicacy from Chittagong
- Prep Time: 30 mins
- Cook Time: 120 mins
- Total Time: 2 hours 30 minutes
- Yield: 10
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Pin RecipeDescription
Mezbani Mangsho, a spicy and lip smacking delicacy from Chittagong. Traditionally made from beef, this classic sauce works absolutely beautifully with mutton too.
Ingredients
For the Mezbani Spice Mix:
Cumin Seeds – 4 tbsp
Coriander Seeds – 2 tbsp
Fennel Seeds – 1 tbsp
Shah Jeera – 2 tsp
Green Cardamom – 6
Black cardamom – 2
Star Anise – 2
Cinnamon Stick – 2 inch
Cloves – 1 tsp
Black Pepper – 2 tsp
Kababchini (whole) – 1tsp
Mace – 2 flowers
Nutmeg – 2 whole, outside shell removed
Bay Leaves – 3
Kashmiri Chili Powder – 3 tsp
For the Curry:
Mutton – 5 pounds
Ginger Paste – 3 tbsp
Garlic Paste – 2 tbsp
Green papaya paste – 2 tbsp
Red Onion – 1, big, thinly sliced
Onion paste – ¾ cup (I used yellow onion)
Red Onion – 1 cup, finely chopped
Turmeric Powder – 2 tsp
Bay leaf – 2
Salt – To Taste
Kashmiri Red Chili Powder –2 tbsp
Poppy Seed Paste – 2 tbsp
Cumin Powder – 2 tsp
Coriander Powder –1 tbsp
Cinnamon Stick – 2 inch
Cloves – 1 tsp
Green Cardamom – 6, pounded
Black Cardamom – 2, pounded
Mustard Oil – ¾ cup
Ghee – ½ cup
Mezbani Masala – 2 tbsp
Instructions
The Mezbani spice mix needs to be prepared first. Dry roast all the spices and grind in a spice blender.
Marinate the mutton with all the ginger, garlic and papaya paste. And let it rest for at least 2 hrs. I let it sit in the fridge overnight.
Heat ¼ cup of ghee and fry the thinly sliced onions until they are red. This takes easily 5-6 mins. You have to fry them over medium flame.
Add the bay leaf, cloves, cardamom and cinnamon stick. And let them get fragrant.
Now add the onion paste and keep stirring to cook.
Add the mustard oil and now add the chopped onion and the marinated mutton.
Add the turmeric, Kashmiri chili powder, poppy seed paste and 1 tbsp of salt and keep stirring. Once everything looks well mixed, lower the flame and keep cooking for 30 mins. Stir from time to time.
Now add the coriander powder, cumin powder, mezbani masala and keep stirring and cooking over a low flame. Keep it covered. It will easily take anywhere another 90 mins for the meat to soften and get cooked. The time will vary depending on the cut and quality of meat.
Once the meat softens, remove the lid and continue to cook till the sauce is to your desired consistency. This dish is not too dry and not very saucy either.
Add the remaining ghee and mix everything in. Taste for seasoning and adjust if necessary.
Serve with crispy parathas or pulao.
Notes
Now things which are not in the traditional recipe but I did.
- Added 1 tbsp of lemon juice to the meat along with the marinade.
- Added 2 tsp of sugar in the ghee before I started frying the onion. It helps add to the color.
- Category: Mains
- Method: Simmered
- Cuisine: Indian
Keywords: mezbanimangsho, mezbanimutton, muttoncurry, Bangladeshirecipe
I would definitely recommend cooking a red meat with this recipe as it involves simmering the sauce for long.
If the quality of mutton is really good, you probably do not need a tenderizer.
I use the green papaya as a tenderizer but if you want you could use 1 1/2 tbsp of meat tenderizer if needed.
Mezbani Mangsho – A spicy and lip smacking delicacy from Chittagong
- Prep Time: 30 mins
- Cook Time: 120 mins
- Total Time: 2 hours 30 minutes
- Yield: 10
Description
Mezbani Mangsho, a spicy and lip smacking delicacy from Chittagong. Traditionally made from beef, this classic sauce works absolutely beautifully with mutton too.
Ingredients
For the Mezbani Spice Mix:
Cumin Seeds – 4 tbsp
Coriander Seeds – 2 tbsp
Fennel Seeds – 1 tbsp
Shah Jeera – 2 tsp
Green Cardamom – 6
Black cardamom – 2
Star Anise – 2
Cinnamon Stick – 2 inch
Cloves – 1 tsp
Black Pepper – 2 tsp
Kababchini (whole) – 1tsp
Mace – 2 flowers
Nutmeg – 2 whole, outside shell removed
Bay Leaves – 3
Kashmiri Chili Powder – 3 tsp
For the Curry:
Mutton – 5 pounds
Ginger Paste – 3 tbsp
Garlic Paste – 2 tbsp
Green papaya paste – 2 tbsp
Red Onion – 1, big, thinly sliced
Onion paste – ¾ cup (I used yellow onion)
Red Onion – 1 cup, finely chopped
Turmeric Powder – 2 tsp
Bay leaf – 2
Salt – To Taste
Kashmiri Red Chili Powder –2 tbsp
Poppy Seed Paste – 2 tbsp
Cumin Powder – 2 tsp
Coriander Powder –1 tbsp
Cinnamon Stick – 2 inch
Cloves – 1 tsp
Green Cardamom – 6, pounded
Black Cardamom – 2, pounded
Mustard Oil – ¾ cup
Ghee – ½ cup
Mezbani Masala – 2 tbsp
Instructions
The Mezbani spice mix needs to be prepared first. Dry roast all the spices and grind in a spice blender.
Marinate the mutton with all the ginger, garlic and papaya paste. And let it rest for at least 2 hrs. I let it sit in the fridge overnight.
Heat ¼ cup of ghee and fry the thinly sliced onions until they are red. This takes easily 5-6 mins. You have to fry them over medium flame.
Add the bay leaf, cloves, cardamom and cinnamon stick. And let them get fragrant.
Now add the onion paste and keep stirring to cook.
Add the mustard oil and now add the chopped onion and the marinated mutton.
Add the turmeric, Kashmiri chili powder, poppy seed paste and 1 tbsp of salt and keep stirring. Once everything looks well mixed, lower the flame and keep cooking for 30 mins. Stir from time to time.
Now add the coriander powder, cumin powder, mezbani masala and keep stirring and cooking over a low flame. Keep it covered. It will easily take anywhere another 90 mins for the meat to soften and get cooked. The time will vary depending on the cut and quality of meat.
Once the meat softens, remove the lid and continue to cook till the sauce is to your desired consistency. This dish is not too dry and not very saucy either.
Add the remaining ghee and mix everything in. Taste for seasoning and adjust if necessary.
Serve with crispy parathas or pulao.
Notes
Now things which are not in the traditional recipe but I did.
- Added 1 tbsp of lemon juice to the meat along with the marinade.
- Added 2 tsp of sugar in the ghee before I started frying the onion. It helps add to the color.
- Category: Mains
- Method: Simmered
- Cuisine: Indian
Keywords: mezbanimangsho, mezbanimutton, muttoncurry, Bangladeshirecipe
How I wished you had a video recipe of this. There are tons of mezbani recipe on youtube. your recipe don’t involve nut paste and mustard seeds.
Sorry about that! May be a recipe video soon 🙂