Ingredients:

• 1 kg – Pork, cut in to 1-inch pieces.
• 3 cups – Water.
• 8 – cloves.
• 2 sticks – Cinnamon.
• 2 tsp – Salt.
• 500 gms – Potatoes.
• 3 tbsp – Ghee Heat.
• 2 tbsp – Sugar or jaggery.
• 1/2 tbsp – Brandy or Whiskey (optional)| For grinding:
• 3 tbsp – Vinegar.
• 10 – Kashmiri chillies.
• 6 – green chillies.
• 3 – Onions.
• 1 tbsp – Jeera.
• 1/2 Inch – Turmeric.
• 1 small ball – Tamarind.
• 1 Pod (whole) – Garlic.
• 8 – peppercorns.
• 1/2 tsp – Mustard Seeds.
• 1 Inch – Ginger.

Method:

1. Cut the pork into 1-inch pieces and wash them.
2. Grind all the masalas in vinegar. Wash the mixer with diluted vinegar and keep aside.
3. Boil the meat in water with cloves and cinnamon and salt to taste, till well cooked (about one hour or more).
4. Remove the meat when cooked and keep aside.
5. Boil potatoes and peel and slice, and keep aside.
6. Heat the ghee in another vessel, and brown the boiled meat in it.
7. Remove the meat and keep aside.
8. In the same ghee, fry the ground masala, stirring all the time.
9. Sprinkle a few drops of water once or twice, when frying.
10. Then add the meat and gravy to the fried masala and stir.
11. Add the diluted vinegar used for cleaning the mixer.
12. Add boiled potato slices and whiskey.
13. Continue cooking for some time.
14. Taste it. Put sugar, salt and vinegar to taste as required.