2 tsp whole cumin seeds
2-3 hot dried red chillies
1 tsp black peppercorns
1 tsp cardamom seeds (24 pods broken open discard the green pods keep the black seeds)
3" stick cinnamon stick
1.5 tsp black mustard seeds
1 tsp fenugreek seeds
5 tbsp white wine vinegar
1.5 - 2 tsp salt
1 tsp light brown sugar
10 tbsp vegetable oil
6-7oz onions, peeled and thinly sliced
4-6 tbsp plus 8 fl oz water
2 lb boneless pork shoulder cut into 1" cubes
1" cube fresh ginger, peeled and coarsely chopped
1 small head of garlic, all cloves peeled.
1 tsp ground coriander seeds
0.5 tsp ground turmeric
Grind the cumin seeds, red chillies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a grinder. Put the ground spices in a bowl and add the vinegar, salt and sugar.
Heat the oil in a pan and fry the onions until brown and crispy. Remove, cool and put in a food processor with 2-3 tbsp of water. Puree and add to the spices and vinegar.
Add the garlic and ginger to the now empty food processor and blitz with 2-3 tbsp water.
Fry the pork in the remaining oil and brown them lightly in batches. Remove the pork and drain.
Put the pureed garlic and ginger in the pan and stir the paste for a few seconds. Add the coriander and turmeric and fry for a few more seconds. Add the meat, any juices that have accumulated and the vinegar, onion, spice paste. Add the 8 fl oz of water and bring to the boil.
Cover and simmer gently for an hour or until the pork is tender.
Serve with rice and naan bread.