Pork vindaloo

Portugese/Indian dish, quite simple but very nice and flavourful. Can be made with chicken instead of pork, too, in which case you'd want to fry the onions a bit before you add the chicken, and decrease cooking time.

Ingredients

1 kg pork
salt
5-15 kashmiri chillies (note that 15 makes it *incredibly* spicy!)
6 flakes garlic
3 cm ginger
2 tsp cumin, ground
3 cm ground turmeric (or 3 tsp powder)
3 tbsp vinegar (preferably goan, but e.g. white wine vinegar works as well)
2 large onions
3 tbsp ghee
2 1/2 cm cinnnamon
6 cloves
6 black pepper corns

Preparation

clean the pork and cut into 2-3 cm cubes
blend the salt, chillies, garlic, ginger, cumin, turmeric and vinegar in a blender, add to the pork and leave to marinate for at least a couple of hours, preferably overnight
chop the onions finely, or use blender to chop
heat the ghee in a thick-bottomed pan, add cinnnamon, cloves and pepper corns and fry gently for a couple of minutes
increase flame and add onions, and pork mixture, stir regularly until the onions are translucent and the meat begins to colour
lower flame, add some water and simmer until the meat is tender, stir every once in a while and add water when the gravy gets dry