1 kilogram pork (shoulder, with or without bone)
3 onion (chopped)
12 kashmiri chilies
1/2 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
6 garlic cloves (sliced in half)
20 kokum (bindi solam)
1 large ball of tamarind (soak in a cup of hot water)
salt to taste
1. Prep your spices before you begin to save time while cooking.
2. Clean, wash and cut the meat into chunks around 1 - 2 inches in size. Apply around 2 teaspoon salt and keep aside. Note: If desired, this process could be done a couple days in advance to cure the meat slightly.
3. Combine the onion and spices (with the exception of the tamarind) in a pot.
4. Add the pork to the spice mix along with 1 cup of water. Start the cooking process on medium - high heat.
5. Once the meat has cooked for around 10 - 15 minutes, add the strained tamarind juice to the mix and cook until the meat is completely tender.
6. Serve hot with bread or on steamed rice.
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