This is, so far, the best recipe I've found in the Madhur Jaffrey book. As a pork dish it's great but I like it because I think the sauce part will be extremely versatile - I certainly mean to use it with some sort of white fish (salt cod if I can find it) and possibly with beef or lamb. Jaffrey says it could be described as a simple Vindaloo which is intriguing.
This quantity serves 4...
2 teaspoons whole brown mustard seeds, 1 teaspoon whole cumin seeds, 2 teaspoons whole coriander seeds, 3 whole cloves, 140g of onions peeled and finely chopped, 5 cloves of garlic peeled and chopped, 2.5 cm piece of fresh garlic peeled and chopped, 2 tablespoons of cider vinegar, 1 teaspoon of cayenne pepper (I halved this), 2 teaspoons of paprika, salt, half a teaspoon ground turmeric, half a teaspoon of freshly ground black pepper, 560g boneless pork shoulder cut into cubes, 3 tablespoons of oil (corn or peanut) 340g of small waxy potatoes, half a teaspoon of sugar.
Put half the mustard seeds, all the cumin seeds, coriander seeds and cloves in a clean coffee grinder and grind as finely as possible. Put this mix with the onions, garlic, ginger, vinegar, cayenne pepper, paprika, and 3 tablespoons water into a blender and blend till smooth.
Rub a generous teaspoon of salt plus all the turmeric, black pepper, and 2 tablespoons of the spice paste over the meat, marinade for at least half an hour.
heat the oil in a large heavy non stick lidded pan over a medium high heat, when the oil is hot add the remaining mustard seeds, after a few seconds they will start to pop at which point add the rest of the spice paste, stir and fry for about 5 mins or until the paste is lightly browned, add the pork and marinade and stir for a minute. Cover and reduce the heat to medium, let the meat cook for about 10 minutes until it's lightly browned, add the potatoes, sugar, and a little more salt, cover with water, reduce the heat to low and cook gently for about an hour or until the meat is tender.