Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

I made this last night-based on a recipe from my cookbook World Food India. The recipe used 4 tablespoons of mustard oil, but I can’t get that and used vegetable oil (I managed using only 2 tablespoons too). I used mustard seeds but I think the heat in this dish probably comes from the mustard oil-it wasn’t quite spicy enough for us. I used 2 seeded chillies and I think that resulted in a mild to medium dish. Next time I’ll leave the seeds in. I also have limited pantry space, so am travelling with ground spices-the original recipe used whole. But it tasted great! Note an Australian tablespoon contains 4 teaspoons.

Ingredients Nutrition

Directions

  1. Heat the oil over medium heat and fry the onions gently stirring often for 5-8 minutes or until softened but not coloured.
  2. Add the mustard seeds and cook a minute further then add the curry leaves, cloves, garlic, ginger, cardamom, chillies, cumin salt and turmeric; cook a further minute.
  3. Stir in the 2 tablespoons of water and 1 tablespoon of the vinegar then increase the heat, cover and return to a simmer and cook until the water has been absorbed leaving only the oil again. This will take about 2 minutes.
  4. Mix the remaining vinegar with the tomato paste, then add to the onions, mixing well. Add the pork pieces and stir to coat with the onion mix.
  5. Add just enough water to cover the pork and bring to the boil. Reduce the heat to a simmer, cover and cook for 60 minutes or until the meat is tender.
  6. It the sauce is too thin, remove the lid, remove the pork, increase the heat and boil until it reaches a consistency you are happy with. Return the pork to the sauce.

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