2 tbsp ghee or vegetable oil
1 large onion, thinly sliced
4 whole dried red chillies
1 tsp each cumin seeds and coriander seeds
1 tsp black peppercorns
2 tsp black mustard seeds
3 whole cloves
2 tsp grated fresh root ginger
½ tsp ground cinnamon
1 tsp ground turmeric
5 garlic cloves
4 tbsp white wine vinegar
2 tbsp tomato paste
900g/2lb pork shoulder, cubed
1 Heat half the ghee or oil in a large heavy-based frying pan or flameproof casserole. Add the onion and fry over a medium heat until it starts to turn brown.
2 Put the onion in a blender or food processor with the dried chillies, all the spices, garlic, vinegar and tomato paste. Blitz until smooth.
3 Heat the remaining ghee or oil in the pan, add the pork and fry over a medium heat, stirring, until browned on all sides.
4 Add the onion and spice mixture and cook for a few minutes over a high heat, stirring all the time.
5 Reduce the heat, cover the pan and simmer for 1½ hours or until the pork is tender and the sauce has reduced.
6 Serve hot with boiled rice or potatoes.