Ingredients

• 1 1/2 teaspoons tamarind concentrate*
• 1/4 cup hot water
• 1/2 teaspoons cumin seeds
• 1/2 teaspoons black mustard seeds
• 1/2 teaspoons coriander seeds
• 2 curry leaves (available in Indian and specialty food stores)
• 1 3 -inch cinnamon stick
• 1/2 teaspoon peppercorns
• 6 garlic cloves, halved
• 2 medium fresh hot green chilies, seeded
• 2 tablespoons chopped ginger
• 2 tablespoons, plus 1/2 cup mustard oil*
• 2 pounds boneless lean pork, cut in 1-inch cubes
• 1/2 cup thinly sliced onions
• 1 1/2 teaspoons ground turmeric
• 1/2 teaspoon cracked fenugreek seeds
• 2 teaspoons Indian chili powder
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 cup cider vinegar
• 1/4 cup water
• 1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown
• 1/4 cup finely-chopped fresh cilantro

Instructions

1. In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
2. In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro.