* 2lbs pork leg or pork tenderloin fillet, Cut into ¾" thick medallions and flattened to 3cm under a large knife
* ½ teaspoon of salt
* ½ teaspoon freshly ground Black pepper
* 2 whole cloves, ground
* ½ teaspoon Cinnamon powder or ¾" of rolled Cinnamon stick, ground
* 1 teaspoon turmeric powder
* ½ teaspoon mustard powder
* ½ teaspoon Chili powder (or to taste)
* 2 teaspoons paprika powder
* 1 teaspoon freshly ground Cumin seeds
* 2 teaspoons tomato puree
* 2 teaspoons sugar
* 1 teaspoon ground fenugreek seeds
* 1 tablespoon ground ginger
* 1 small bulb of Garlic, peeled and crushed, or to taste
* 2 medium onions
* 2 tablespoons brandy (sherry will do)
* 2 tablespoons malt vinegar (leftover red wine works)
* 1 Whole dried chili, crushed, or to taste


===Method===
* Make a paste with all of the spices, brandy and vinegar and rub well into the meat
* Marinade overnight in a refrigerator
* Gently frythe onions in a tablespoon of Ghee until brown
* Fry the meat for a few minutes with the onion
* Lower the heat and cook gently for 35 to 40 minutes

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