Pork Vindaloo

Ingredients

• Pork meat, boneless 500 g
• Grind together:
• Cumin (Jeera),   1 tsp
• Turmeric (Haldi) ½ tsp
• Garlic, peeled and chopped 2 tsp chopped
• Ginger peeled and chopped 2 tsp chopped
• Whole red Peppers (Kashmiri Chillies) 2-3
• Cloves (Laung) 6
• Cinnamon (Dalchini), powdered ½ tsp
• Peppercorns (Sabut Kali Mirch) 1 tsp
• Salt to taste
• Oil 30 g (2 tbsp)
• Mustard seeds (Rai) 2 tsp
• Curry leaves (Kadi Patta) 2 sprigs
• Onions, chopped   250 g (1 ½ cups)
• Tomatoes, grated 500 g (2 cups)
• Vinegar 125 ml (1/2 cup)

Preparation

• Clean and cut meat into cubes. Wash in a solution of vinegar and water.

• Rub the ground paste into the meat and let marinate for 4-5 hours or overnight.

• Heat oil and add the mustard seeds and curry leaves. When it splutters, add the onions and sauté till brown.

• Add the meat, vinegar and tomatoes. Cook over low heat till meat is tender and tomatoes are well blended.