Goan Pork Vindaloo with potatoes

• 2 tsp black mustard seeds
• 1 tsp cumin seeds
• 2 tsp coriander seeds
• 2 cloves
• 1 onion, chopped
• 5 garlic cloves, chopped
• 1 inch ginger, peeled and chopped
• 2 tbsp cider vinegar
• 1 tsp hot chilli powder
• 2 tsp paprika
• ½ tsp ground black peper
• ½ tsp turmeric
• 2 tbsp olive oil
• 550g boneless pork shoulder, cut into chunks
• 350g waxy red potatoes, peeled and cut into chunks
• ½ tsp caster sugar

1. Put half the mustard seeds and all the cumin seeds, coriander seeds and cloves into a grinder and grind as finely as possible. Tip into a blender with the onion, garlic, ginger, vinegar, chilli powder, paprika and 3 tbsp of water. Blend until smooth.

2. Rub 1 tsp salt, the turmeric, black pepper and 2 tbsp of the spice paste all over the pork cubes, then put in a plastic food bag, seal and marinate for at least 30 minutes.

3. Pour the olive oil into a large frying pan and set over a medium heat. When the oil is hot, add the remaining mustard seeds. As soon as they pop, put in the remaining spice paste and stir fry for 5 minutes or until the paste is lightly browned. Put in the pork with its marinade and stir for 1 minutes. Cover and reduce the heat, letting the meat cook for about 10 minutes, stirring occasionally.

4. Pour in 600ml of water and add the potatoes, 1/2 tsp of salt and the sugar. Stir and bring to a boil. Cover, reduce the heat to low and cook very gently for 50-60 minutes or until the meat is tender.