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Meat	500 gm. cut in small cubes.
Potato	4 or 5 medium sized potatoes, cut in medium sized cubes.
Onion	1/2 of a big onion, cut in small pieces.
Garlic	1 tbsp, cut in small pieces.
Ginger	1 tbsp, cut in small pieces.
Red chili	1/2 tsp.
Salt	1 1/2 tsp.
Turmeric powder	2 tsp.
Cumin powder	2 tsp.
Cardamom	3 pieces.
Cloves	3 pieces.
Cinnamon	1 tsp, crushed in small pieces.
Bay leaves	2 leaves.
Oil	1/2 cup.
Coriander leaves	some.

Moderately boil the potatoes.
Leaving apart the first two and the last two ingredients, take all the rest in a convenient pot (a bowl or a big cup will do) and mix them into paste using a mixer.
Fry the moderately boiled potatoes till they start turning golden brown using half of the oil.
Take a bigger pan where you are planning to cook your meat, and using the rest of the oil, fry the meat for few seconds till it looses its raw appearance and turns whitish.
Mix properly the pasted mixture of spices with the meat now, keep stirring for few minutes till you feel that the meat pieces have taken the mixture of spices properly and they have started to change their color slowly.
Put hot water in the meat at this moment, it should double the volume of what is there in the pan.
Stir a bit to make sure that no spices are sticking to the pan, cover it, and go for a walk (or smoke).
Come back in 10 / 15 minutes and see whether the water has become enough thick to look like the kind of sauce you want for your curry. If not, repeat this step till you are satisfied.
Take the Coriander leaves, tear them in small pieces and throw them at the top of that curry.
Wait for 5 / 10 minutes, and your curry is ready to serve.

In case you don't find Coriander leaves, you can also try with Coriander seeds, which you will need to mix up with the mixture of Spices. Take about 2 tbsp of Coriander seeds.
Serve with hot rice.

Bengali Cooking ... Bengali recipes