1/2 c. tamarind pulp
2 onions, chopped
6 cloves garlic, minced
4 tbsp. ground coriander
2 tsp. turmeric
1 tbsp. coarsely ground black pepper
1 tbsp. cumin
2 tsp. fresh hot green chili pepper, chopped (or a little cayenne pepper)
1 tbsp. fresh or pickled ginger, grated
1 c. vinegar
2 lbs. boneless pork tenderloin or shoulder, cut into 1" cubes
1/4 c. clarified butter
1 tbsp. mustard seeds
Salt to taste
2 tbsp. cilantro, chopped (optional)

Combine tamarind, onions, garlic, coriander, turmeric, pepper, cumin, chili, ginger and vinegar in a ceramic bowl. Add pork, and marinate in the refrigerator 24 hours. Heat clarified butter in a heavy saucepan until it is very hot. Add mustard seeds. Cover pan and allow mustard seeds to pop and become dark in color. Lower heat. Remove lid from pot and add pork mixture. Cover pan tightly and simmer pork about 1 1/2 hours or until the pork is very tender. Season to taste with salt. Sprinkle with chopped cilantro, and serve with steamed rice. Serves 6.

Hint: Best if made the day before to allow the flavors to blend.