This is an authentic Goan vindaloo, which should not be as fiery as those served in westernised Indian restaurants. The Kashmiri chillies used give a smoky flavour with a slight hit of heat.

This is an easy recipe that is sure to impress.

Serves 4-6
Prep time 1 1/4 hours
Cooking time 1 1/2 to 2 hours

12 whole dry red kashmiri chillies, sliced once diagonally
3/4 cup cane or palm vinegar
2 tsp ginger
2 tsp garlic
1 stick or 1/2 tsp ground cinnamon
6 cloves or 1/2 tsp ground cloves
2 tsp ground cumin
1/2 tsp ground black pepper
1 tsp white sugar
1/2 tsp sea salt flakes
2 tbsp ghee
2 large onions, chopped
1 to 1 1/2 kg boneless pork shoulder, cut into 3 cm cubes
3 small hot fresh chillies, chopped – optional (more or less depending on personal preference)
1/2 tsp turmeric powder
1/2 cup water
1 red capsicum, cut into big pieces (optional)

Soak the kashmiri chillies in the vinegar for an hour, or until soft (the vinegar can be heated in the microwave for 30 seconds to speed up this process).

Drain the chillies reserving the vinegar.

Grind or blend the kashmiri chillies, ginger, garlic, cinnamon, cloves, cumin, black pepper, sugar and salt, slowly adding the vinegar (used to soak the chillies) to form a thin paste.

Heat the ghee in a heavy based pot. Add the onions and fry until golden brown. Add the pork and fresh chillies, mix and fry for a few minutes to seal the meat slightly. Add the spice paste, turmeric and water. Stir together then bring the pot to the boil.

Reduce the heat and simmer with the lid on for 1 to 1 1/2 hours or until the pork is tender. Add the capsicum and simmer for another 15 minutes with the lid off.

Turn the heat off and rest for 10 minutes with the lid on before serving on rice.