1 teaspoon whole black peppercorns
2 whole cloves
1 teaspoon whole coriander seeds
½ teaspoon whole cumin seeds
1 teaspoon whole mustard seeds
½ teaspoon brown sugar
4 cloves garlic
1 thumbnail-sized piece of ginger
½ teaspoon salt
1 tablespoon paprika
¼ teaspoon ground turmeric
2 tablespoons apple cider vinegar
500g wild boar meat - diced
basmati rice and Indian flatbread - to serve
1 Using a mortar and pestle or electric spice grinder, finely grind the peppercorns, cloves, coriander and cumin seeds and half the mustard seeds. Combine the ground spices, brown sugar, garlic, ginger, shallots, salt, paprika and turmeric in a food processor and blitz.
2 Gradually add the vinegar, stopping when you have a thick paste consistency; spoon over the meat and stir through.
3 Place the coated meat in a non-metallic bowl, cover with plastic wrap and refrigerate for at least 1 hour.
4 Heat some oil in a saucepan over a medium heat and add the remaining mustard seeds. When the seeds begin to pop, add the meat and paste. Fry for 5 minutes, stirring constantly to prevent the paste from sticking or burning.
5 Add just enough water to cover the meat and stir. Cover the saucepan and simmer for 40 minutes, stirring occasionally.
6 Uncover and simmer for a further 20 minutes or until the meat is tender.
7 Serve the vindaloo with steamed basmati rice and Indian flatbread.