Pork vindaloo with yellow dhal

1.Blend or process onion, ginger, garlic, sugar, spices and vinegar until almost smooth. Combine pork with half the paste in a medium glass or ceramic bowl; mix well to coat. Cover; refrigerate overnight to marinate. Cover remaining mixture; chill until required.

2.Make yellow dhal as per method below.

3.Heat ghee in a large, deep frying pan over moderately high heat. Cook pork, in batches, for 5-6 minutes or until browned all over. Transfer to a heatproof plate. Add remaining paste to pan; cook and stir for 30 seconds or until fragrant. Add 1 1/2 cups water and pork. Bring to the boil: reduce heat. Simmer, uncovered, for 15 minutes or until sauce thickens and pork is cooked. Serve with coriander and yellow dhal.

4.Heat ghee in a medium saucepan over moderate heat. Add onion, garlic and ginger; cook and stir for 3 minutes or until onion is soft. Add chilli, mustard seeds and turmeric; cook and stir for 30 seconds or until fragrant Add peas, tomato and stock. Bring to the boil; reduce heat.

5.Simmer, partially covered stirring occasionally for 45-50 minutes or until peas are tender. Serve.