Ingredients
1kg Pork, cubed
4 onions, finely sliced
15 cloves garlic
2 inch piece ginger
20 dried red Kashmiri chilies
1 tsp cumin seeds
1/2 tsp peppercorns
1 tsp ground turmeric
6 green chilies, de-seeded and sliced lengthwise
salt, tamarind, vinegar and sugar to taste
oil for frying
Method
Finely slice 8 cloves of garlic and 1 inch of the ginger. Grind together
the dry chilies, cumin, peppercorns and the remaining garlic and ginger.
Add the turmeric to this mixture.
Fry the onions,garlic and ginger (the green masala) until brown. Add the pork, brown, then add the ground masala.
Fry for 10 minutes or so over a low to moderate heat.
Add water, sufficient to cover pork and simmer. When water has reduced by half add the green chilies, tamarind, sugar, salt and vinegar (about 1-3 Tspns).
Continue cooking on a low heat, covered, until meat is tender and gravy is thick.