1 kg pork fillets
2 teaspoons brown mustard seeds
1/4 cup cooking oil
2 1/2 cups water
2 tablespoons fresh ginger, grated
5 cloves garlic,chopped
4 red chilies, chopped
2 teaspoons ground turmeric
2 teaspoons ground cardamom
4 whole cloves
1 teaspoon ground cinnamon
1 tablespoon ground coriander
1 tablespoon cumin seeds
1/2 cup lemon juice
To make the Vindaloo Paste, use a food
processor to blend the chili, garlic, ginger, turmeric, cardamom.
peppercorns, cloves, cinnamon, coriander, cumin seeds and lemon juice.
Process until all the ingredients are well combined and mixture is
smooth. Trim the pork of any excess fat and sinew. Then cut into
bite-size cubes. Heat a pan with oil and add in the meat in small
batches. Cook quickly over moderate heat until brown. Return all the meat to the pan. Add the Vindaloo Paste and mustard
seeds, and cook, stirring, for 2 minutes. Add the water and bring to the boil. Reduce heat and simmer,
covered, for 1 1/2 hours or until the meat is tender. Serve with rice and pappadums.