Ingredients

• scant 1/2 cup oil
• 1 large onion, sliced into half rings
• 1/2 cup white wine vinegar
• 1 1/4 cups water, divided
• 1 1/2 lbs. boneless pork, diced
• 2 teaspoons cumin seeds
• 4 dried red chilies
• 1 teaspoon black peppercorns
• 6 green cardamom pods
• 1-inch piece cinnamon stick
• 1 teaspoon black mustard seeds
• 3 cloves
• 1 teaspoon fenugreek seeds
• 2 tablespoons ghee
• 4 garlic cloves, minced
• 1 1/2-inch piece ginger root, minced
• 1 tablespoon ground coriander seeds
• 2 tomatoes, skinned and chopped
• 8 oz. potato (about 1 medium or 1/2 of a large potato), cut into 1/2-inch cubes
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground turmeric
• salt to taste

Directions

Heat the oil in a large saucepan and fry the onion until golden brown. Set aside.

Combine 2 tablespoons of the vinegar with 1 tablespoon of the water in a large bowl. Add the pork and stir together well. Set aside.

In a food processor blender, mix the onions, cumin, chilies, peppercorns, cardamom, cinnamon, mustard seeds, cloves and fenugreek to a paste. Transfer to a bowl and add the remaining vinegar.

Heat the ghee in a skillet or casserole and cook the pork until it is browned on all sides.

Add the garlic, ginger and ground coriander and stir until fragrant, then add the tomatoes, potatoes, brown sugar, turmeric and remaining water. Add salt to taste and bring to a boil. Stir in the spice paste, cover, reduce heat, and simmer for 1 hour until the pork is tender.

Serve with basmati rice and pickles.