Ingredients:

• 1.5 tsp – Tamarind concentrate.
• 1/4 cup – hot water.
• 1/2 tsp – cumin seeds.
• 2 lb boneless lean pork, (cut in small cubes).
• 1/2 tsp – black mustard seeds.
• 1/2 cup – onions, thinly sliced.
• 1/2 tsp – coriander seeds.
• 1.5 tsp – ground Turmeric powder.
• 2 sprig curry leaves.
• 1/2 tsp – Fenugreek seeds.
• 2 tsp – Indian chilli powder.
• 1.5 tsp – ground coriander.
• 1 – 3-inch Cinnamon stick.
• 1/2 tsp – salt.
• 1/2 cup – peppercorns.
• 6 Cloves Garlic Cloves, halved.
• 1/4 cup – water.
• 2 fresh hot green chillies, chopped fine.
• 2 tbsp – onions, chopped and sauteed in 2 tbsps Ghee for garnish.
• 1/4 cup – mustard oil.
• 1/4 cup – coriander leaves, fresh and finely chopped.

Method:

1. In a small bowl whisk tamarind with water.
2. Heat a heavy skillet over medium heat.
3. Add cumin, mustard and coriander seeds. Roast, stirring, until they begin to pop.
4. Transfer the above mix to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns.
5. Process to a fine powder and add to tamarind.
6. In a blender, combine garlic, chillies and ginger and make it like paste.
7. Add 2 tbsps of mustard oil and spiced tamarind mixture and saute until combined.
8. In a large bowl place pork and pour blender contents over and toss to combine.
9. Marinate covered 2 hours at room temperature or refrigerate overnight.
10. In a large skillet, heat remaining 1/2 cup mustard oil over medium-high heat.
11. Add onion and saute for 10 mins, or until lightly browned.
12. Add turmeric, fenugreek, chilli powder to taste, coriander and salt. Cook, stirring constantly, 30 seconds until spices are fragrant.
13. Reduce heat to medium and add pork and Cook often 5 minutes.
14. Stir in vinegar and water.
15. Reduce heat to low, cover and cook, about 1.5 hours, or until pork is very tender.
16. Garnish with browned onions and cilantro.

Recipe courtesy of Shilpa terrence