SPICY LAMB CURRY BENGALI STYLE

Serves 4
1/2 KG Lamb Leg cut into medium pieces
2 medium Potatoes peeled and cut into 4 
2 tbsp of Corn or Vegetable Oil

Marinade
2 tbsp of Turmeric Powder
3 tbsp of Red Chilli Powder
2 tbsp of Coriander Powder
2 tbsp of Cumin Powder
1/2 tbsp of Salt
1 tbsp of Sugar
2 tbsp of Corn or Mustard Oil
2 bay leaves cut into pieces
5 medium green chillies
3 medium onions
10 garlic cloves crushed
1/2 inch of fresh ginger crushed
4 medium tomatoes cut into pieces

Procedure
Step 1: Mix the marinade in a big bowl
Step 2: Wash the Lamb Pieces
Step 3: Mix the marinade ingredients and the Lamb Pieces 
Step 4: Refrigerate for 24 hours or keep it outside for 3-4 hours
Step 5: Heat 2 tbsp of oil in a pressure cooker
Step 6: Add the Potatoes to the pressure cooker and fry it for 2 minutes 
Step 7: Now add the marinated lamb pieces to the pressure cooker
Step 8: Add 1 and half cups of water
Step 9: It takes around 12-15 whistles or cook till the meat is soft
Step 10: Add chopped coriander hand a pinch of Garam Masala if needed
Step 11: Serve with Phulka's or Naan