Goan Pork Vindaloo in Pungent Brown Sauce

Directions

Trim the meat and cut into ¾ inch pieces. Place the tamarind in a nonmetallic bowl; pour in 1½ cups hot water and let soak at least 1 hour.

Work the tamarind with fingers to squeeze out as much pulp and juice as possible. Strain into a bowl and set aside. Discard the residue.

Heat a dry skillet over medium heat. Add the chile peppers, cinnamon sticks, cloves, coriander seeds, cumin seeds, mustard seeds and black peppercorns; roast the spices, stirring and shaking the skillet constantly, until the coriander, cumin and chile peppers turn several shades darker. Continue to cook.