Pork Vindaloo

In a pan, dry roast kashmir chili, cumin seed, whole pepper, cardamom seeds and coriander seeds separately for about 2 minutes.

Once done, let them cool and then, grind them to a fine dust.

Add lemon juice, garlic, ginger and salt to them and mix it properly.

Rub the spice mix on the pork and let it marinate for 8 hrs minimum or overnight.

In a deep pan, heat some oil and fry the pork pieces individually. Retain the juice from marination as it will be used later.

Once fried, keep the pork pieces aside.

In the same pan, add the cinnamon stick and onion and cook until the onion is translucent.

Add tomato and cook for another couple of minutes.

Pour the cooked onion and tomato into a food processor and blend it to a course paste.

Pour it back to the pan and add the fried pork. Also, add the remaining juice from the marinade.

Cook for few more minutes and add 1 cup water.

Cover the pan and let it simmer in low heat for about 30 minutes.

The water should be reduced and the pork should be almost cooked.

At this point, add the wine and mix it properly. Then, cover the pan and let it simmer for another 30 to 40 minutes. Keep stirring occasionally.

Check for salt and add if required.

Once the pork is boiled and soft, switch off the heat and cover the pan. Let it rest for at-least an hour. If you want the best flavor from the dish, let it rest overnight before you enjoy it!