Entree: Bangladesh – Chittagong – মেজবান গরুর মাংস ➤ Mezban Gorur Mangsho (Spicy slow-braised Chittagong beef curry traditionally served at large communal feasts)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) beef chuck, cut into large chunks
- 2 tsp (10 g) salt, or to taste
- 1 tbsp (15 ml) vegetable oil
- 6 tbsp (90 ml) mustard oil (or ghee)  
- 4 large onions, thinly sliced
- 3 tbsp (45 ml) ginger-garlic paste
- 2 tbsp (14 g) coriander powder
- 1 tbsp (8 g) cumin powder
- 2 tbsp (12 g) red chili powder (adjust to heat preference)
- 1 tsp (5 g) turmeric powder
- 1 tbsp (10 g) garam masala
- 1 tsp (5 g) whole black peppercorns
- 6 green cardamom pods, lightly crushed
- 4 cloves
- 2 bay leaves
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 2 cups (480 ml) beef stock or water, plus more as needed
- 1/4 cup (60 ml) plain yogurt, whisked (optional, for body)
- 2 tbsp (30 ml) lemon juice or to taste
- Fresh cilantro leaves for garnish

Instructions

1. Season the beef chunks with 1 tsp salt and set aside for 10–15 minutes.
2. Heat 1 tbsp vegetable oil in a heavy-bottomed pot over medium-high heat. Brown the beef in batches until well-seared; transfer to a plate.
3. In the same pot, add 6 tbsp mustard oil or ghee. When hot, add whole peppercorns, cardamom, cloves, bay leaves, and cinnamon; fry briefly until fragrant (20–30 seconds).
4. Add the sliced onions and 1 tsp salt; cook over medium heat, stirring often, until deeply browned and caramelized, about 20–25 minutes. Reduce heat if they start to burn.
5. Stir in the ginger-garlic paste and cook 2–3 minutes until the raw aroma fades.
6. Add coriander powder, cumin powder, red chili powder, turmeric, and garam masala; toast the spices 1–2 minutes in the onion oil until aromatic.
7. Return the browned beef to the pot, pour in 2 cups beef stock or water to barely cover the meat, scrape up any browned bits, and bring to a simmer.
8. Cover, reduce heat to low, and braise gently until the beef is fork-tender, about 1.5–2 hours (or transfer to a 325°F/160°C oven for 1.5–2 hours). Add additional stock or water if the curry becomes too thick during cooking.
9. If using, whisk the yogurt until smooth and stir in slowly to finish the curry; simmer uncovered 10–15 minutes to meld flavors and thicken.
10. Adjust salt and acidity with 2 tbsp lemon juice (or to taste). If desired, finish with a tablespoon of ghee for sheen.
11. Garnish with chopped cilantro and serve hot with plain rice, polao, or flatbreads.