Mezbani Beef

The Louisiana State University International Cookbook publishes Mejbani Mangsho as a recipe from Bangladesh. Its selected beef version uses meat with bones and fat, a collection of spice pastes and a covered cooking method.

Cumin, fennel, ginger-garlic, poppy seed, almond, fenugreek and mustard pastes or powders join the seasoning. The recipe also lists cardamoms, black cardamom, cinnamon, chilli, turmeric and several locally named spices.

The spices are rubbed through the beef for marinating. Oil is heated in a pan with hot spices, then chopped onion fries briefly before the meat and an initial splash of water are added.

The pan is covered as the meat releases water. After stirring, it is covered again until the oil separates, with occasional stirring through this stage.

Chopped tomato and more water join the same meat mixture. Covered cooking continues over medium heat, with additional water and stirring as needed, before the curry is taken out for serving.