Categories: Pork 
      Yield: 6 servings 
  
           Ingredients: 
      2 lb Lean pork 
  1 3/4 oz Ginger 
      4    Cloves garlic 
    1/2 ts Chilli powder 
      2 ts Turmeric 
      1 ts Salt 
      5    Cardamoms 
      5    Cloves 
      2    Cm cinnamon stick 
      6    Black peppercorns 
    7/8 oz Coriander 
    1/2 oz Cumin 
  3 1/3 tb Vinegar 
           Sprig curry leaves 
  5 1/8 tb Oil 
      1 ts Mustard 
 10 1/8 tb Water 
  
  Wash and cube the meat. Grind together the ginger garlic, chilli powder, 
  turmeric,  salt, cardamoms cloves, cinnamon stick, peppercorns, coriander 
  and cumin together with the vinegar. Place the meat in a bowl, add the 
  ground  ingredients  and  leave to marinate for 30 minutes. Place the curry 
  leaves on top of the mixture and cover bowl. Place in the refrigerator for 
  24 hours,  turning the meat over 2-3 times during that time. Heat the oil 
  in a pan and add the mustard seeds. Cover with a lid and cook until they 
  pop, then add the pork plus the marinade. Pour in the water, re-cover and 
  bring to the boil.  Reduce the heat and simmer for 30 minutes. Take the lid 
  off the pan and simmer until the pork is cooked and tender. Remove the 
  cinnamon stick before serving. From "A taste of Sri Lanka" by Indra 
  Jayasekera, ISBN #962 224 010 0