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.

How to Make Goan Lean Pork Vindaloo

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