Place ground coriander, cumin, turmeric, peppercorns, chilli flakes, ginger, garlic, olive oil and cider vinegar in a mortar. Mash together into a paste.Chop the pork loin into 2 cm chunks. Remove layer of fat (if desired) and fry in a pan with olive oil.Add the paste (from above), onion, curry powder, sugar and tamarind paste to the pan.Fry together for 15 minutes until the mixture darkens. Add 600 ml boiling water.Add cinnamon and cloves. Simmer for 25 minutes.Serve with fresh naan, rice or potatoes.Recipe reprinted with permission of Eskort.com. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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