Goan Pork Vindaloo

• 1 12 kg pork chops (cubed)
• 1 tablespoon cumin seed
• 12 teaspoon clove
• 12 teaspoon black peppercorns
• 5 tablespoons peanut oil
• 1 cup white vinegar
• 1 teaspoon green cardamoms
• 2 teaspoons mustard seeds
• 1 teaspoon turmeric
• 2 teaspoons chili powder
• 1 teaspoon ground cinnamon
• 1 onion
• 3 garlic cloves
• 2 teaspoons ginger paste
• 15 chili peppers
• 6 dried chilies
• 1 tablespoon tomato ketchup

1. Dry roast the cumin, cloves and black peppersorns in a pan for a few minutes.
2. Place all ingredients except oil and pork in a liquidiser and grind till it is a smooth thick paste (using around 2/3rds of the vinegar).
3. Marinate the pork for at least 1 day making sure each cube is fully covered.
4. Heat the oil in a large frying pan and fry meat for about 10 mins over a medium heat.
5. Add vinegar and simmer for 1 hour (ish) until meat is tender.
6. Serve with Pilau rice and Lassi.

pork chops, cumin, clove, black peppercorns, peanut oil, white vinegar, green cardamoms, mustard seeds, turmeric, chili powder, ground cinnamon, onion, garlic, ginger paste, chili peppers, chilies, tomato ketchup

Taken from www.food.com/recipe/goan-pork-vindaloo-328561 (may not work)