Chottogram special Mejban Beef

• Prepare the Meat: Cut the beef into pieces and wash thoroughly. Place the cleaned meat in a strainer for about 30 minutes to let excess water drain.
• Prepare the Pot: In a large cooking pot, place the drained meat.

Add the Ingredients:

• Begin by adding the chopped onions, garlic paste (4-5 tablespoons), and ginger paste (4 tablespoons) into the pot.

  Then, one by one, add the following spices:

  2 tablespoons of chili powder,

  1 tablespoon of turmeric powder,

  4 tablespoons of cumin powder,

  2 tablespoons of coriander powder,

  2 tablespoons of salt,

  1 tablespoon of garam masala.
• Add Whole Spices: Toss in the bay leaves (5-6), cinnamon sticks (4-5), and cardamom podOptional Ghee Garnish:For an extra layer of flavor, add 1 teaspoon of ghee on top just before servings (6-7).Grind the nutmeg and mace together (or separately) and add them to the pot.
• Spice Mix (Optional): If using, add about 4 tablespoons of the Mejbani spice mix for additional flavor.

  You can also make Mejbani Curry Mix yourself by slightly mixing the necessary whole spices and grinding them to a powder. Most of the whole spices needed is available in our spice boxes, and making the spice mixture fresh will add that extra kick in the taste.
• Add Mustard Oil:

  Pour in 2 cups of mustard oil, which will give the dish its authentic Mezbani flavor.

Mix and Cook:

• Mix everything thoroughly by hand or using a spoon to ensure the meat is well-coated with the spices and oil.Cover the pot with a lid and place it on medium heat.
• Simmer: After 15-20 minutes, uncover the pot and give the meat a gentle stir. Do not add any water at this stage, as the meat will release its own juices.
• Continue simmering and stirring every 15-20 minutes.
• Check for Water Absorption: Once you notice the water from the meat has mostly evaporated and the meat is tender, add 2-3 cups of water to prevent the meat from drying out. Bring it to a boil.
• Optional Ghee Garnish: For an extra layer of flavor, add 1 teaspoon of ghee on top just before serving
• Serve: Your Mezbani beef is now ready! Serve it hot with plain rice, as is traditionally done in Chittagong feasts.