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Spices:

1 tsp brown sugar

1 Tbsp tumeric powder

1 tsp ground cinnamon

½ tsp ground cloves

2 tsp cumin powder

2 tsp yellow mustard seed

1 tsp cayenne pepper

1 tsp salt

2 Tbsp Kashmiri chili powder, optional

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Other Ingredients:

3 Tbsp red wine vinegar or palm vinegar

2 onions

1 bulb of garlic

2" (5cm) ginger

3-4 green chiles

2-3 Tbsp mustard oil (or other cooking oil if not available)

2 lbs (1 kg) pork, preferably lean loin chops, cut in ½" cubes

2-3 Tbsp cashews

cilantro leaves, roughly torn, optional

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Instructions

1. The night before, cut your pork into small cubes, approximately ½" (1-2 cm). Place in a large, non-metallic bowl.

2. In a separate bowl, mix all of your dry spices together. Then, add the vinegar and mix into a thick paste. If you're using the Kashmiri chili powder, add two more Tbsp of vinegar.

3. Mix the paste into the pork, making sure that all pieces have an even coating. This may take a few minutes, and is easiest done with your hands.

4. Cover your marinating pork and store in fridge overnight.

5. The next day, put your pork into a slow cooker on low.

6. Meanwhile, seed and devein your chiles. Dice your chiles and onion. Peel and mince your ginger and garlic. Fry in the oil until softened and the liquid has mostly cooked off, then add to the slow cooker.

7. Slow cook for 5 hours, stirring occasionally.

8. Before serving, if you prefer a thicker consistency, blitz cashews and some of the sauce in your blender until smooth, and stir in to the slow cooker.

9. Top with cilantro leaves, if using.

10. Serve with rice, naan or roti, and yogurt chutney.

Tags: curry, dairy-free, dinner, egg-free, eggless, gluten-free, Indian, main, pork, slow cooker, stew