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Spice up dinner tonight with this authentic, tender Indian Curry.
Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves in a clean coffee grinder or spice grinder and grind as finely as possible.
This spice mixture into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tablespoons of water. Blend until smooth.
Rub 1 teaspoons of salt, all the turmeric, black pepper and 2 tablespoons of the spice paste all over the pork. Put in a plastic food bag, seal and marinate in the refrigerator for at least 30 minutes, or longer if desired.
Pour the oil into a large, heavy-based, non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Stir and fry for five to six minutes, or until the paste is
Put in the pork with its marinade and stir for a minute. Cover and reduce the heat to medium.
Let the meat cook for about 10 minutes, lifting the lid now and then to stir; it should become lightly browned.
Now pour in 750ml (1 ½ pints) of water and add the potatoes, ½ teaspoon of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50–60 minutes or until the meat is tender, then serve.
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