Spicy Indian pork curry

Ingredients for 4 servings:

• 1 kg pork (pork shoulder or pork knuckle)
• 4 chili pepper(s), dried red, pitted
• 2 tbsp coriander
• 2 tsp cumin
• 2 tsp peppercorns, black
• ½ tsp mustard seeds
• 1 tsp fenugreek
• 2 cloves
• 1 stalk(s) cinnamon
• 1 tbsp tamarind paste
• 1 onion(s), grated
• 2 tsp garlic, crushed
• 2 onions, cut into very fine strips
• 3 tbsp Clarified butter (ghee)
• 3 cardamom capsules
• 2 tsp ginger, finely chopped
• 2 bay leaves
• 125 g natural yogurt

Instructions

Working time approx. 1 hour 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 1 hour 20 minutes

Cut the meat into 3 cm cubes, then place in a glass or ceramic bowl. Vindaloo paste: Roast the chilies, coriander, cumin, peppercorns, mustard seeds, and fenugreek seeds in a dry pan until dark brown and release a strong aroma. Then grind them with the cloves and cinnamon stick to a fine powder. Mix with the tamarind, grated onion, and garlic. Mix the paste into the meat and cover with foil. Let it marinate for a day, turning frequently. Fry the onion in ghee until dark brown. Add the cardamom, ginger, and bay leaves and bring to a boil. Brown the meat well on all sides. Add the yogurt and heat briefly, then add the water. Cover and simmer for 1 hour. Then remove the lid and continue cooking until the meat is cooked and the sauce has thickened.