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1
In a blender or electric chopper, add 4 of the chopped garlic cloves, half the ginger, the red chilis, mustard seeds, fenugreek seeds, turmeric, cumin and half the vinegar.
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2
Blend/chop until a homogeneous paste is formed.
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3
In a large pot or dutch oven, heat the olive oil and fry the onions until golden.
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4
Add the spice paste and saute gently for 15 minutes.
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5
Add the tomatoes and continue to cook, breaking them up in the pot with the back of a wooden spoon.
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6
When the tomatoes have begun to incorporate with the rest of the mixture (only a few minutes) add the pork and stir and cook until all the pieces have browned and are well coated with the spice mixture.
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7
This should take 5 to 10 minutes.
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8
Add the salt and pour in the boiling water.
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9
Simmer, covered for 40 minutes to one hour until the pork is tender.
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10
I usually remove the cover for the last 10 minutes and increase the heat slightly to reduce the liquids.
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11
You may also add 1 TBS cornstarch at this point if you want a sauce with more body.
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12
Add the remaining chopped garlic and ginger, along with the curry leaves, cloves, and cinnamon stick.
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13
Cook a further 5 minutes.
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14
Add the sugar and remaining vinegar, and more salt if desired.
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15
Remove the cinnamon stick before serving (and the cloves if you can fish them out, or caution your diners that they still remain!).
