Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Blend the vinegar, cumin, chilli powder, turmeric, pepper, garlic, ginger, dried chillies and mustard seeds into a paste. Rub into the pork and leave for 1 hour or overnight in the fridge.
60 min - 2
Heat the oil in a heavy pan. Fry the onions with the cinnamon and cloves for 12 minutes until dark golden.
12 min - 3
Add the pork with all the paste and cook for 8 minutes, stirring, until it browns and smells fragrant.
8 min - 4
Add 400 ml water, the salt and sugar. Cover and simmer very gently for 1 hour.
60 min - 5
Add the potatoes and cook for 25 minutes more until the pork is falling apart and the potatoes are tender. The sauce should be thick and glossy.
25 min - 6
Rest for 10 minutes and serve with plain basmati rice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.