Categories: Meats 
      Yield: 6 servings 
  
      2 ts Whole cumin seeds                   1 ts Brown sugar 
      2    Hot, dried red chilies              5 tb Vegetable oil 
      1 ts Black pepper corns                  2    Medium onions cut into rings 
      1 ts Cardamom seeds                  1 1/3 c  Water 
      3    In stick cinnamon                   2 lb Pork cut into 1" cubes 
  1 1/2 ts Black mustard seeds                 1    One in cube ginger chopped 
      1 ts Fenugreek seeds                     8    Cloves garlic peeled 
      5 tb White wine vinegar                  1 tb Ground coriander seeds 
  1 1/2 ts Salt                              1/2 ts Turmeric 
  
  Grind cumin seeds,  red chilies,  peppercorns, cardamom seeds, cinnamon, 
  black  mustard  seeds and fenugreek seeds in a coffee-grinder or other 
  spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and 
  sugar.  Mix and set aside. Heat the oil in a wide, heavy pot over a medium 
  flame.   Put in the onions. Fry, stirring frequently, until the onions turn 
  brown  and crisp. Remove the onions with a slotted spoon and put them into 
  the container of an electric blender or food processor. (Turn off the 
  heat.) Add 2-3 tablespoons of water to the blender and puree the onions. 
  Add this puree to the ground spices in the bowl. (This is the vindaloo 
  paste. It may be made ahead of time and frozen.) Dry off the meat cubes 
  with a paper towel and remove large  pieces  of fat, if any. Put the ginger 
  and garlic into the container of an electric blender or food processor. Add 
  2-3 tablespoons of water and blend until you have a smooth paste. Heat the 
  oil remaining in the pot once again over a medium-high flame. When hot, put 
  in the pork cubes, a few at a time, and brown them lightly on all sides. 
  Remove each batch with a slotted spoon and keep in a bowl. Do all the pork 
  this way. Now put the ginger-garlic paste into the same pot. Turn down the 
  heat to medium. Stir the paste for a few seconds.  Add the coriander and 
  turmeric.  Stir for another few seconds. Add the meat, any juices that may 
  have accumulated as well as the vindaloo paste and the water. Bring to a 
  boil.  Cover and simmer gently for an hour or until port is tender. Stir a 
  few times during this cooking period. Serve with rice.