Wash and pat dry the mutton pieces. Marinate it with the lime juice, garlic-ginger paste, ground onion, bay leaf and 2 tbsp oil - for 30 minutes
Heat the pressure cooker with the remaining oil and let it smoke. Reduce the heat and add the whole spices, when fragrant add sliced onions and fry until they soften
Add the marinated mutton, turn the heat up and sear them well, until no longer pink - takes about 7-10 minutes. Pour in ½ cup hot water and continue cooking until oil the separates
Once that happens, add a tablespoon of salt and the potatoes. Cover and pressure cook until the meat is completely tender - took me about 30 minutes
When done, remove from flame and let the pressure settle. Open the cooker (check for salt and adjust if needed), add the garam masala and pepper powder. Mix well and let it rest for 5-10 minutes before serving
Serve this delicious Bengali style mutton curry hot with some steamed rice or rotis and some lemon wedges on the side. Enjoy!
