A few tips to make it more authentic:. 1) Use mustard oil. 2) Fresh chilli instead of dried chilli and use 2 to 3 times the amount in the video. 3) If you can find Radhuni powder ( I am talking about the spice Radhuni not the brand) use it but just before you let the stew simmer. 4) We typically use half cut small onion and a lot more of it. 5) Along side the bone in meat use mix in different organs like liver, kidney and lungs. 6) Use clove, Dried bay leaves. Etc
Honestly speaking this doesn't even looks like typical Mezbani beef curry. It doesn't have that colors to it. The cooks of Mezbani khana are specialized in this sorts of cooking. They have secret blend of masalas.
In authentic mezbani dish the cooks in the region of Chitagong uses Beef meat usually but sometimes they use buffalo meat and I have seen some uses Goyal(Wild Cows raised in farms). But honestly speaking this doesn't even looks like typical Mezbani beef curry. It doesn't have that colors to it. The cooks of Mezbani khana are specialized in this sorts of cooking. They have secret blend of masalas. There's a very few people in Bangladesh knows how to cook mezbani gosht. Even in Dhaka some restaurants tried to replicate the Mezbani cuisine but they failed. I do appreciate her hard work but it's not that the typical method of cooking.
The main part of mezbani meat cooking is mastered oil and radhui powder. .... it is missing.. It's look like mezbani but im sure it's not teast like original mezbani. .....
