• 1 lbs (500g) lean pork
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 2 grated garlic cloves
• 4 leaves shadon beni
• 2 pimento
• 2 teaspoon curry powder
• 2 hot peppers
• 2 teaspoons of geera/jeera powder (roasted cumin powder)
• 1 lime
• 2 tablespoon oil
1. Clean the pork and cut up in to pint size pieces. Place in a bowl of water and squeeze the juice of one lime into the water. Allow the pork to soak in the lime water for about five minutes.
2. Throw out the lime water, rinse the pork and season with salt, black pepper, garlic. Finely chop the shadon bennie, deseed and also finely chop the pimento. Add these two ingredients to the pork. Allow to marinate for at least four hours.
3. After meat has marinated, put a medium size deep pot on the stove to hot. Add the oil. Cumin seeds can also be used instead of the powder. If you decided to use the cumin seeds, they will have to be roasted in a frying pan (no oil) and then finely crushed with maybe a rolling pin.
4. Add the curry powder and the cumin (crushed roasted seeds or powder) to a cup of water, mix to form a paste. Carefully a the curry mixture to hot oil and allow to simmer for about 3 minutes. Add the seasoned pork and stir until the port is coated with the curry powder.
5. Lower heat, cover and allow to simmer in its own juices for about 20-25 minutes or until almost cooked. It may be necessary to add about a half cup of water if the liquid has dried up within the pot to avoid burning. Add remainder of ingredients and stir thoroughly. Cook for an additional 5-10 minutes until tender.