Indian Pork Vindaloo

This is out of my Asian Cookbook...hope you enjoy it...serve it along with rice and a nice Indian pappadum (cracker)

• Ready In: 1 hr 35 mins
• Serves: 8

Ingredients

• Vindalloo paste

• 2  tablespoons fresh ginger, grated
• 4  garlic cloves, chopped
• 3  red chilies, chopped
• 2  teaspoons ground turmeric
• 2  teaspoons ground cardamom
• 4  cloves, whole
• 6  peppercorns
• 1  teaspoon ground cinnamon
• 1  tablespoon cumin seed
• 1⁄2 cup lemon juice
• 2  lbs  pork fillets
• 1⁄4 cup  oil
• 2  teaspoons brown mustard seeds
• 2 1⁄2 cups water

Directions

1. To male Vindaloo Paste; Place the ginger, garlic, chilli, turmeric, cardamon, cloves peppercorns, cinnamon, coriander, cumin seeds and lemon juice in a food processor.
2. Process for 2 seconds or until all the ingredients are combined and the mixture is quite smooth.
3. Trim the pork of excess fat and sinew and cut into cubes.
4. Heat the oil in a heavy-base pan; add the meat in small batches, and cook q;quickly over medium heat until browned.
5. Return all the meat to the pan.
6. Add the Vindaloo Paste and mustard seeds., and cook, to the boil.
7. Reduce heat and simmer, covered for 1 1/2 hours or until the meat is tender.
8. Note: The Vindaloo Paste can be made ahead of time and stored in an airtight container in the refrigerator.