A north Indian classic, hot and spicy Goan-style pork and onion stew.

Pork Vindaloo

2 teaspoons cumin seed
2 teaspoons red pepper flakes
1 1/2 teaspoons mustard seed
1 teaspoon peppercorns
1 teaspoon cardamom
1 cinnamon stick
1 teaspoon fenugreek seed
5 tablespoons white wine vinegar
1 1/2 teaspoons salt
1 teaspoon firmly packed brown sugar
5 tablespoons vegetable oil
2 onions, sliced
3 tablespoons water
3 tablespoons grated fresh gingerroot
3 tablespoons water
2 tablespoons vegetable oil
2 pounds pork steaks
1 tablespoon ground coriander
1/2 teaspoon ground turmeric

1. Combine cumin seed, red pepper flakes, mustard seeds, peppercorns, cardamom, cinnamon stick and fenugreek seed. Grind until fine then place in a bowl. Add white wine vinegar, salt and brown sugar; mix well and set aside.
2. Heat 5 tablespoons oil in a heavy kettle over medium heat. Add onions and fry until brown and crisp. Remove the onions to a blender or food processor, add water, and puree the onions. Stir the onion puree into the spice mixture.
3. Place ginger root in a blender or food processor, add water and blend until a smooth paste.
4. Heat 2 tablespoons oil and cook the pork over medium-high heat until brown on all sides. Remove and set aside, then add the ginger paste and mix well. Stir in coriander and turmeric. Add the pork steaks, then the spice mixture and bring to a boil. Cover and simmer gently 1 hour, or until the pork is tender. Serve hot.

Makes 6 servings.