675 g lean leg of pork, off the bone without fat
3 tbs (45 ml) ghee or oil
6 flakes (12 g) garlic, chopped
225 g onions, chopped fine
2 tbs (30 ml) lemon juice
1 tbs (15 g) garam masala powder
15 g coriander leaves, chopped
4 fresh red cayenne chillies, chopped fine
For the marinade:
200 ml red wine
2 tbs (30 ml) red wine vinegar
6 flakes (12 g) garlic, crushed
3 tbs (45 g) finely chopped red chillies
1 tsp (5 g) coriander powder
1/2 tsp (2 g) cumin powder
1 tsp (5 g) salt
For the seasoning:
3 bay leaves
5 cm cinnamon
1 tsp (5 g) cumin seeds
Cut the meat into four cm cubes. In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days.
Heat the ghee or oil in a kadai or wok. Stir-fry the garlic and the spices for a minute. Add the onions and continue to stir-fry for about eight minutes. Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole and place in an oven preheated to 190 C/375 F/Gas 5.
Add a little water after 20 minutes, if required. Repeat 20 to 25 minutes later, adding the remaining ingredients. Cook for a further 20 to 25 minutes or until the pork is completely tender.