Prep: 20 minutes + 3 hour rest Cook: 2 hours Serves: 4-6

Ingredients

Masala

• 2 tbsp kashmiri chili powder or paprika
• 8 cardamon pods, shelled
• 1 tsp black peppercorns
• 8 cloves
• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp tumeric
• 5 cm cinnamon stick

Main recipe

• 75mL cider vinegar
• 700 pork shoulder, cubed
• 4 tbsp ghee
• 500g onions, finely sliced lengthwise
• 60g tamarind pulp
• 10 garlic cloves, finely sliced
• 5cm ginger, in matchsticks
• 4 tomatoes, diced
• 2-4 small green chillies
• (optional) 10 curry leaves
• 1 tbsp jaggery or brown sugar
• 1 tsp salt
• 1 tsp black mustard seed

Instructions

Masala Marinade

1. Grind all together all spices from the masala recipe
2. Mix with cider vinegar
3. Rub over pork shoulder cubes and let set for 3-4 hours

Main recipe

1. Soak the tamarind pulp in 120mL of hot water for 15 minutes

• Work the seeds out of the pulp and strain. Discarding any solids

2. Heat oil and fry onions until soft and golden on medium low heat
3. Stir in garlic and ginger to onions and cook for about 5 minutes
4. Add tomatoes, chillies, curry leaves and cook until tomatoes break down
5. Add the pork marinade and increase heat to medium high, stirring well
6. Mix in jaggery, salt, mustard seeds, and tamarind liquid
7. Bring the mixture to a simmer, reduce heat and cook covered for an hour
8. Partly remove lid and cook for another half hour, until sauce is thick