Servings: 2

Soak: subheading: Soak:
50 ml. mix of malt and cider vinegar (or white wine vinegar) 50 ml. mix of malt and cider vinegar (or white wine vinegar)
6 whole dry red kashmiri chillies 6 whole dry red kashmiri chillies
 
For the Masala: subheading: For the Masala:
.....the above soaked chilis and reserved vinegar .....the above soaked chilis and reserved vinegar
5 gr root ginger, thinly sliced (for blending) 5 gr root ginger, thinly sliced (for blending)
4 cloves garlic 4 cloves garlic
1 tsp cumin seeds 1 tsp cumin seeds
6 whole black peppercorns 6 whole black peppercorns
1/2 tsp poppy seeds ½ tsp poppy seeds
1 Tbs paprika 1 Tbs paprika
 
Sauteing & Frying: subheading: Sauteing & Frying:
3 Tbs ghee, neutral or coconut oil 3 Tbs ghee, neutral or coconut oil
 
Fry: subheading: Fry:
1 small stick ( 1 1/2 cm) cinnamon 1 small stick ( 1 ½ cm) cinnamon
2 cloves 2 cloves
1/2 tsp black mustard seeds ½ tsp black mustard seeds
2 green cardamom 2 green cardamom
 
Saute1: subheading: Saute1:
250 gr thinly sliced onion 250 gr thinly sliced onion
2 to 3 small green thai chillis or 2 serrano, halved 2 to 3 small green thai chillis or 2 serrano, halved
 
Saute2: subheading: Saute2:
500 gr pork cut into 5 cm pieces 500 gr pork cut into 5 cm pieces
1/4 tsp turmeric powder ¼ tsp turmeric powder
1/2 tsp salt (or more to taste) ½ tsp salt (or more to taste)
 
Pressure Cook: subheading: Pressure Cook:
40 ml. water 40 ml. water
10ml tamarind paste/concentrate 10ml tamarind paste/concentrate
1/2 tsp kasoori (dried) methi ½ tsp kasoori (dried) methi
 
Finish: subheading: Finish:
1/2 tsp grated jaggery or brown sugar ½ tsp grated jaggery or brown sugar

Soak chillies in vinegar for a couple of hours (or, as long as you can be bothered to wait)
Remove chillies and reserve vinegar.
Grind chillies, ginger, garlic, poppy seeds, peppercorns, paprika and cumin seeds into a paste, adding from time to time a little vinegar in which chillies were soaked, until all the vinegar is used.
Heat oil in cooker for about 3 minutes.
Fry mustard seeds, cloves, cardamom and cinnamon stick till seeds pop.
Add onions and green chillis and fry till golden brown.
Add meat, ground paste, turmeric powder and salt.
Stir fry for about 5 minutes.
Add water, tamarind extract and dried methi
Stir well and then close cooker.
If using a 'stovetop' Pressure cooker, bring to full pressure on high heat. Reduce heat and cook for 5 minutes.
Remove cooker from heat. Allow to cool naturally.
If using an electric pressure cooker, cook at high pressure for 8mins with natural release.
Open cooker.
Add jaggery or brown sugar and reduce until the gravy is almost gone.