2 c chicken broth

2 c diced tomatoes

2 tsp mustard seeds

1½ lbs pork, cut into 1/2 inch cubes

2 Tbsp oil

2 onions, coarsely chopped

2 red peppers, coarsely chopped

1 tsp garam masala

1 tsp chili powder

1 tsp cumin

1 tsp ground coriander

½ tsp cloves

½ tsp cinnamon

½ tsp cayenne pepper

4 cloves garlic, minced

1 Tbsp flour

1 Tbsp red wine vinegar

2 Tbsp chopped cilantro

Boil broth, tomatoes, mustard seeds, and a pinch of salt.

In another pan, brown pork, giving it a bit of flavor by tossing in some of the garlic.

Move the pork to a bowl reuse pan adding more oil, onion, and spices.  Cook until softened.  Add the rest of the garlic, cook 30  seconds more.  Stir in flour.

Add broth mixture and pork to onions.  Simmer 10 - 15 minutes until flavors meld.  Remove from heat.  Add vinegar.  Top with cilantro.