I decided to make some vindaloo or Goan pork with potatoes..
For the marinade:
cumin seeds (1 tsp)
coriander seeds (2tsp)
brown mustard seed (1 tsp).
I ground them up in my trusty garage-sale coffee grinder. I make sure I never grind coffee in this grinder..
I put the following into a small food processor and ground it into a paste:
Chopped onions (1 cup), 1″ of ginger (peeled & chopped) 5 cloves garlic (chopped), 1 tsp of chile powder, 1/2 tsp paprika.
Adding 2 tbs of red wine vinegar, 3/4 tsp of salt, & 1/s tsp of turmeric, I made a paste of which 2 tbs was rubbed on 1 1/4 lbs of cubed boneless pork.
The pork was then allowed to rest for at least 30 minutes in the fridge.
30 minutes (or more) having passed, I got a heavy lidded pan (a cast iron dutch oven) and put 3 tbs canola oil in it and got it hot. I then added another 1 tsp of brown mustard seeds and when they began to pop, I added the rest of the vindaloo paste. I cooked this until it started to brown.
I then added the pork and browned it; after which I added 12 oz. or cubed potatoes and put in 2 cups of fluid (1 c water/ 1 c white wine). I brought this to a boil, covered it, reduced it to a simmer and allowed it to cook for 50 minutes or so.
This was served with rice and a cucumber and tomato salad. It was quite tasty.