Pork Vindaloo

First prepare the marinade. To do this, soak the dried chilies in vinegar. Then halve the chilies, remove the seeds and chop finely. Finely chop the garlic cloves as well as the ginger and pound them together with the soaked chilies in a mortar (or puree them in a blender). Mix the paste with garam masala, cumin, a pinch of salt and the vinegar. Cut the pork into bite-sized cubes, place in a bowl and drizzle with the marinade. Marinate for at least 1 hour, turning the meat repeatedly during this time. Then finely dice the onion. Heat some ghee in a saucepan and very slowly sauté the diced onion in it over moderate heat until light. Remove the meat from the marinade, drain on paper towels and add. Brown all around. Now pour in the remaining marinade and cover the meat, slowly stewing until tender, about 1 1/2 hours. If necessary, add a little more water. Before serving, round off the taste with a little brown sugar.

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