Vindaloo (Goan-Style Hot And Sour Pork) - cooking recipe

Ingredients

2 teaspoons whole cumin seeds
2 dried chili pods
1 teaspoon black peppercorns
1 teaspoon cardamom seed
1 cinnamon stick (3-inch long)
1 1/2 teaspoons black mustard seeds
1 teaspoon fenugreek seeds
5 tablespoons white wine vinegar
1 1/2 teaspoons salt
1 teaspoon brown sugar
5 tablespoons vegetable oil
2 medium onions, cut into rings
1/3 cup water
2 lbs pork, cut into 1-inch cubes
1 ginger cube, 1 inch cubed, chopped
8 garlic cloves, peeled
1 tablespoon coriander seed, ground
1/2 teaspoon turmeric

Preparation

Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a mortar & pestle or other spice grinder.
Put the ground spices in a bowl and mix in the vinegar, salt and sugar; set aside.
Heat the oil in a wide, heavy pot over a medium flame.
Add the onions.
Fry, stirring frequently, until the onions turn brown and crisp.
Remove the onions with a slotted spoon and place them into an electric blender or food processor - add 2-3 tablespoons of water to the blender and puree the onions.
Add this puree to the ground spices in the bowl.
-= You have now created your vindaloo paste - You can make this ahead of time and freeze -.
Put the ginger and garlic into an electric blender or food processor; add 2-3 tablespoons of water and blend until you have a smooth paste.
Heat the oil remaining in the pot once again over a medium-high flame.
When hot, add in the pork, a few at a time, and brown them lightly on all sides; remove each batch with a slotted spoon and reserve in a bowl - continue this procedure until all of the pork has been browned.
Now add the ginger-garlic paste to the same pot.
Turn down the heat to medium; stir the paste for a few seconds.
Add the coriander and turmeric; stir for another few seconds.
Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water and bring to a boil.
Cover and simmer gently for an hour or until pork is tender; stirring occasionally during the cooking period.
Serve with Basmati rice and enjoy!