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Preparation Time : 20
Cook Time : 60
Total Time : 80
3lbs pork shoulder butt, trimmed of fat and cut into 1-1/2-inch cubes
2tablespoons all-purpose flour
2teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1 1⁄2 teaspoons turmeric
3⁄4 teaspoon ground cardamom
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1pinch ground cloves
2tablespoons vegetable oil
2 onions , chopped
6 garlic cloves, sliced
1⁄4 cup white vinegar
1tablespoon fresh ginger, minced
1tablespoon grainy mustard
1⁄4 teaspoon red pepper flakes
2cups chicken stock
2 bay leaves
Mix together the flour, cumin, coriander, turmeric, cardamom, cinnamon, salt, pepper and cloves.
Place the pork in a large bowl and sprinkle with half of the spice mixture, tossing well to coat.
In a large heavy saucepan, heat half of the oil over medium-high heat.
Brown the pork in batches and add more oil if necessary.
Transfer to a plate.
Add the remaining oil to the pan and reduce the heat to medium.
Add the remaining spice mixture, onions, garlic, 2 tablespoons of the vinegar, the ginger, mustard and red pepper flakes.
Cook, stirring, until the onions are softened, about 6 minutes.
Pour in the chicken stock and remaining vinegar.
Bring to a boil, stirring to scrape up any brown bits.
Return the pork and any accumulated juices to the pan and add the bay leaves.
Reduce the heat, cover and simmer, stirring occasionally, for 30 minutes.
Uncover and simmer until the pork is tender and the sauce is thickened, about 15 minutes.
Discard the bay leaves.
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