Ingredients

• 6 large banana shallots
• sliced
• 20 garlic cloves
• peeled
• 6cm/2½in ginger
• finely chopped
• 6 green chillies
• roughly chopped
• with or without seeds according to preference
• 1 tbsp black mustard seeds
• 1 tsp cumin seeds
• 2 cloves
• 4cm/1½in piece cinnamon stick
• ½ tsp black peppercorns
• 1 tsp ground turmeric
• 2 tbsp vegetable oil
• 1kg/2lb 4oz boneless pork shoulder or chops
• cut into 4cm/1½in chunks
• 1 tsp salt
• 2 tsp coriander seeds
• 75ml/2½fl oz tamarind liquid (see Top recipe tip below)
• 3 green chillies
• thinly sliced lengthways
• without seeds
• 5 garlic cloves
• thinly sliced

Directions

• Put the shallots
• garlic
• ginger and chillies into a mini food processor with a splash of water and blend to a rough paste.
• 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. Add the turmeric and fry for another 20 seconds. Cool
• then grind to a coarse powder.
• Heat the oil in a heavy-based pan or karahi over a medium-high heat. Add the pork
• in batches if necessary to avoid overcrowding
• and fry for 10 minutes
• stirring occasionally
• until browned.
• 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. 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.
• To finish
• fry the coriander seeds in a dry frying pan over a medium heat for a minute
• or until toasted
• then grind to a powder. Add the tamarind liquid
• green chillies and garlic to the pork and cook for a further minute
• then stir in the ground coriander. Serve.