2 kgs pork

2-3 limes

4-5 kashmiri red chillies ( they give a lovely colour and not too much heat)

1 medium size garlic

1 ½ tsp ginger paste

2 tsp salt

¼ tsp pepper

½ tsp spice pwd  (mixed spice – garam masala)

Marinating the pork

Marinate the meat for 24 hours by first squeezing the lime juice over it and then adding the lime skins & salt to the pan – turning the meat over every 6-8 hours.

Cooking the roast

Brown the meat well in 2 tbsp hot oil. Add the spices & leave on low heat to cook covered. The pork should release some liquid. Check that the pan does not dry out.