1 pork shoulder blade roast, boneless, about 2 lb (1 kg), cut into 1½-inch (3.75 cm) cubes
2 Tbsp (30 mL) all-purpose flour
1 Tbsp (15 mL) paprika
2 tsp (10 mL) ground cumin
1 + ½ tsp (7 mL) ground coriander
¾ tsp (4 mL) ground cardamom
½ tsp (2 mL) EACH ground cinnamon, salt and ground black pepper
Canola oil for browning
2 yellow onions, chopped
4 cloves garlic, minced
1 Tbsp (15 mL) grated ginger root
¼ cup (50 mL) white vinegar, divided
1 Tbsp (15 mL) prepared yellow mustard
¼ - ½ tsp (1 - 2 mL) ground cayenne pepper adjusted to taste
2 cups (500 mL) sodium-reduced chicken broth
2 bay leaves
Hot cooked basmati rice for serving
Chopped cilantro for garnish
Method
Place pork cubes in large container with lid.
In small bowl, combine flour, paprika, cumin, coriander, cardamom, cinnamon, salt and pepper.
Sprinkle half of flour mixture over pork cubes in container; secure lid and shake to coat.
In heavy-bottomed pot, heat 1 tablespoon oil over medium-high heat. Add cubes, browning in batches and adding more oil as required. Remove browned cubes to a clean plate.
Reduce heat to medium. Add 1 tablespoon oil to pot. Add remaining spice mixture, onion, garlic and ginger. Cook just until fragrant, about 1 minute.
Add 1 tablespoon vinegar, mustard and cayenne pepper, scraping up any browned bits from bottom of pot. Cook and stir until onions are softened, about 4 minutes.
Add remaining vinegar and broth. Bring to a boil.
Return pork and any juices to pot. Add bay leaves. Reduce heat, cover and simmer 45 minutes, stirring occasionally.
Uncover pot; simmer until pork is fork tender and liquid has thickened, about 15 minutes.
45 minutes
