Pork curry

• 1/2 kg boneless pork shoulder or chops cut into 4cm chunks
• 3 large banana shallots sliced
• 2 cloves
• 1 cinnamon stick
• 1/2 tsp black peppercorns
• 10 peeled garlic cloves
• 3 cm chunk ginger - finely chopped
• 3 green chillies - roughly chopped
• 1/2 tbsp black mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric
• 1/2 tsp salt
• 2 tsp veg oil
• 1/2 tsp coriander seeds
• 20 ml tamarind liquid
• 1 green chilli thinly sliced
• 1 garlic clove thinly sliced

1. Put the shallots, garlic, ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
2. Fry the mustard seeds, cumin, cloves, cinnamon stick and peppercorns in a dry frying pan over a medium heat for a minute until toasted and aromatic.
3. Add the turmeric and fry for another 20 seconds.
4. Cool, then grind to a coarse powder.
5. Heat the oil in a heavy-based pan on a medium-high heat.
6. Add the pork, in batches if necessary, and fry for 10 minutes, stirring occasionally, until browned.
7. With all the pork in the pan, add the shallot, garlic, ginger and chilli paste, the ground spices and salt, and fry for a further five minutes, adding a splash of water if the paste starts to stick.
8. Pour over enough water to just cover, turn the heat down to low, put a lid on and simmer for about 30 minutes, or until the meat is tender.
9. To finish, toast the coriander seeds in a dry frying pan for a minute, then grind to a powder.
10. Add the tamarind liquid, the sliced green chilli and the garlic slices to the pork and cook for a further minute, then stir in the ground coriander.
11. Serve with basmati rice, naan or chapatis.

pork shoulder, banana shallots, cloves, cinnamon, black peppercorns, garlic, green chillies, black mustard seeds, cumin seeds, turmeric, salt, oil, coriander seeds, tamarind liquid, green chilli, garlic

Taken from cookpad.com/us/recipes/349141-pork-curry (may not work)