Geera Pork - cooking recipe

Ingredients

1 lb lean boneless pork (cubed)
1 teaspoon salt
2 teaspoons chives, minced
2 teaspoons thyme
1/2 teaspoon black pepper
2 teaspoons garlic, minced
2 teaspoons culantro, minced (or cilantro)
2 teaspoons pimento pepper, minced
2 teaspoons vegetable oil
1 tablespoon garam masala
1/4 cup water
1 teaspoon scotch bonnet peppers, minced or 1 teaspoon habanero pepper
1 tablespoon ground cumin (geera)

Preparation

Marinate pork in salt, chive, thyme, black pepper, garlic, culantro, and pimento pepper for four hours or overnight.
Heat oil.
Mix garam massala with 1/4 cup water, add this to hot oil and cook for about 3 minutes until thick and most of the water has evaporated.
Add pork and stir until coated with massala.
Add water until pork is just covered. Bring to a boil. Lower heat, cover and simmer for 20 -35 minutes or until almost cooked.
Add minced scotch bonnet pepper and ground cumin.
Stir thoroughly and cook for an additional 5-10 minutes until tender.
If while cooking it gets too dry, add about 1/2 cup water to prevent burning.
When it is done the water should have reduced to a somewhat thick gravy.