To make Vindaloo Paste, place the ginger, garlic, chili, turmeric,
cardamom, cloves, peppercorns, cinnamon, coriander, cumin seeds and
lemon juice in a food processor.
Process for 20 seconds or until all the ingredients are combined and
the mixture is quite smooth.
Trim the pork of excess fat and sinew and cut it into cubes.
Heat the oil in a heavy-based pan. Add the meat in small batches and
cook quickly over medium heat until browned.
Return all the meat to the pan. Add the Vindaloo Paste and mustard
seeds, and cook, stirring, for 2 minutes.
Add the water and bring to the boil. Reduce heat and simmer,
covered, for 1 1/2 hours or until the meat is tender.