Pork Vindaloo

1/2 teaspoon cardamom seeds
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
tablespoon ground coriander
2 teaspoons ground turmeric
4 teaspoons ground chilli
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
200 ml/1/4 pint vinegar
450 g/I lb boned pork, cut into 4 cm/11/2 inch
cubes
50 g/2 oz polyunsaturated margarine
5 cloves garlic, peeled and sliced

Mix the spices and seasonings to a thick paste with a little of the vinegar, then rub into the pork. Melt the margarine in a heavy frying pan, add the garlic and sauté for 1 to 2 minutes, stirring frequently. Add the pork to the pan and cover with the remaining vinegar. Bring to the boil, then lower the heat, cover and simmer for about 1 hour or until the meat is tender. Serve hot.

SERVES 4