Pork Vindaloo

Ingredients for 4 servings:

• 2 tbsp fresh ginger, grated
• 4 clove(s) garlic, chopped
• 3 red chili peppers, chopped
• 2 tsp ground turmeric
• 2 tsp cardamom, ground
• 4 cloves
• 6 peppercorns
• 1 tsp ground cinnamon
• 1 tbsp coriander, ground
• 1 tbsp cumin
• 125 ml lemon juice
• 1 kg pork fillet(s)
• 60 ml oil (sesame oil)
• 2 tsp mustard seeds, brown
• 600 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the vindaloo paste: Process the ginger, garlic, cardamom, cinnamon, coriander, chilies, cloves, peppercorns, cumin seeds, turmeric, and lemon juice in a food processor for about 20 seconds until smooth. Remove any large pieces of fat and tendons from the pork tenderloin and dice the meat. Heat oil in a heavy-based pan. Add the meat in batches and brown over medium heat. Remove the meat from the pan. Add the vindaloo paste and mustard seeds and cook for 2 minutes, stirring. Add water and bring to a boil. Reduce the heat and simmer the meat until tender, about 1/2 hour. Serve with rice.