• 600g lean pork shoulder, skin removed and cut into chunks
  • Spice paste: 1 tsp of mustard seeds
  • 1 tsp of cumin seeds
  • 2 tsp of coriander seeds
  • 4 whole cloves
  • 4 dried kashmiri chillies
  • 1 tsp of black peppercorns
  • 2 onions, roughly chopped
  • 6 garlic cloves
  • 3 cm piece of fresh ginger
  • 3 tbsp of vinegar
  • 1 tsp of turmeric powder
  • 1 tsp of salt
  • Sauce: 1 tsp of mustard seeds
  • ½ tsp of sugar
  • 4 medium potatoes, cut into 3cm cubes


  • STEP 1
    Create the spice paste by grinding all the spices to a fine powder.
  • STEP 2
    Place the spices into a blender with the onions, garlic, ginger, vinegar and a splash of water then blend to make a paste.
  • STEP 3
    Put the meat into a bowl and sprinkle with half a teaspoon of turmeric, salt and two tablespoons of the spice paste.
  • STEP 4
    Mix this all together so all the meat is coated. Cover and leave to marinade for at least 20 minutes.
  • STEP 5
    Heat a tablespoon of oil in a large heavy based pan and add the mustard seeds. When they start to pop add the remaining spice paste and cook to brown the paste until fragrant.
  • STEP 6
    Add the marinated meat and stir-fry for a few minutes. Reduce the heat and cover the dish and let the pork simmer for 5 to 10 minutes.
  • STEP 7
    Add the sugar and the chopped potatoes then reduce the heat and leave to cook on a gentle heat for about 30 to 40 minutes until the meat is tender and the potatoes are soft.
  • STEP 8
    Check while it is cooking and add a splash of water if and when required.
  • STEP 9
    The final dish should be delicious with the sauce clinging to the meat. Check the seasoning and adjust if required.

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