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 tsp - peppercorns
• 1/2 cup - cider vinegar
• 6 - garlic cloves, halved
• 1/4 cup - water
• 2 - fresh hot green chillies, chopped finely
• 2 tbsp - onions, chopped and sauteed in 2 tbsp of ghee for garnish
• 1/4 cup - mustard oil
• Fresh and finely chopped coriander leaves

How to Make Goan Pork Vindaloo

• In a small bowl, whisk tamarind with the hot water.
• Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, 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 grind to a paste.
• Add 2 tbsps of mustard oil and spiced tamarind mixture and saute until combined.
• In a large bowl, place pork and pour the blended contents over it and toss to combine.
• Marinate, covered, for 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 minutes, or until lightly browned.
• Add turmeric, fenugreek, chilli powder to taste, coriander and salt; cook, stirring constantly, for 30 seconds until spices are fragrant.
• Reduce heat to medium, add pork and cook.
• Stir in vinegar and water.
• Reduce heat to low, cover and cook, for about 1.5 hours, or until pork is very tender.
• Garnish with browned onions and cilantro.