- 15 dried long red chillies (see massaman beef curry recipe note)
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 1 tsp fenugreek seeds
- 5 cardamom pods, crushed
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 80 ml (⅓ cup) white vinegar
- 60 ml (¼ cup) vegetable oil
- 1 kg pork shoulder, cut into 3 cm pieces
- 2 onions, thinly sliced
- 3 garlic cloves, crushed
- 1 tbsp finely grated ginger
- 1 bay leaf
- 500 ml (2 cups) chicken stock
- mint chutney (see Note), to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place chillies in a small bowl and cover with boiling water. Soak for 10 minutes or until softened. Drain, discarding stems and seeds.
Using a mortar and pestle, grind soaked chillies, cumin, mustard seeds, fenugreek and cardamom until fine. Transfer to a small bowl, then stir in coriander and turmeric.
Heat a small frying pan over low heat.
Add spice mixture and cook, stirring, for 30 seconds or until fragrant. Transfer to a bowl, stir in vinegar and set aside.
Heat oil in a large saucepan over high heat. Season pork, then, working in batches, cook turning occasionally, for 5 minutes or until browned all over. Transfer to a plate. Reduce heat to medium, add the onions and cook, stirring, for 5 minutes or until softened. Add garlic and ginger, stirring for 1 minute or until fragrant. Add reserved spice mixture, bay leaf and chicken stock. Bring to the boil, then reduce heat to low, return pork to pan, cover and cook for 1½ hours or until pork is tender. Serve immediately with mint chutney.
• Mint chutney is available in jars from Indian food shops. To make your own, process 3 handfuls mint leaves, 3 garlic cloves, 5 cm-piece ginger, 1 tbsp tamarind purée, 1½ tbsp tamarind juice and 2 long green chillies in a food processor to a smooth paste. Season with salt and sugar to taste.
Photography Brett Stevens