Excerpted from From Curries to Kebabs: Recipes from the Indian Spice Trail by Madhur Jaffrey (Clarkson Potter/Publishers, 2003). © 2003 by Madhur Jaffrey.

Serves 4

You may well call this a simple vindaloo. It has the pork, the garlic, the chilies, and the vinegar, but all in gentle proportions. It is a superb dish that is best enjoyed with plain rice. I like to use small red potatoes here, the larger of which may be halved.

• 2 teaspoons whole brown mustard seeds
• 1 teaspoon whole cumin seeds
• 2 teaspoons whole coriander seeds
• 3 whole cloves
• 1 cup chopped onion
• 5 cloves garlic, chopped
• 1-inch piece of fresh ginger, peeled and chopped
• 2 tablespoons apple cider vinegar
• 3/4 to 1 teaspoon cayenne pepper
• 2 teaspoons bright red paprika
• 1-3/4 teaspoons salt
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1-1/4 pounds boneless pork shoulder, cut into 1-inch cubes
• 3 tablespoons corn or peanut oil
• 12 ounces potatoes, peeled and cut into 1-inch chunks
• 1/2 teaspoon sugar

Put 1 teaspoon of the mustard seeds and the cumin seeds, coriander seeds, and cloves in a clean coffee or spice grinder and grind as finely as possible.

Put this spice mixture, as well as the onion, garlic, ginger, vinegar, cayenne pepper, paprika, and 3 tablespoons of water into a blender. Blend until smooth.

Rub 1-1/4 teaspoons of the salt, plus the turmeric, black pepper, and 2 tablespoons of the spice paste from the blender all over the pork pieces. Put in a plastic bag and refrigerate for at least 30 minutes, longer if desired.

Pour the oil into a large, heavy, nonstick, lidded pan and set over medium-high heat. When the oil is hot, add the remaining teaspoon of mustard seeds. As soon as they pop, which will be in a matter of seconds, put in the remaining spice paste. Fry, stirring, for 5 to 6 minutes, or until the paste is lightly browned. Put in the pork, together with its marinade. Stir for a minute. Cover and reduce the heat to medium. Let the meat cook for about 10 minutes, lifting the lid now and then to stir. The meat should get lightly browned. Add 3 cups of water, the potatoes, the remaining 1/2 teaspoon of salt, and the sugar. Stir and bring to a boil. Cover, reduce the heat, and cook very gently for 50 to 60 minutes, or until the meat is tender.