Geera Pork

• 50lb Cubed Pork Shoulder
• 5 oz cumin Seeds
• 10 oz Roasted Cumin Seeds
• 4 oz Massala
• 3 oz Salt
• 3 oz Oil
• 5 only Hot Peppers
• ¼ lb Garlic
• 1 only SWEETHANDTOSTIR

Peel garlic and crush with hot peppers. Put cumin seeds into heated pot for three minutes. Add salt and make centre space for oil. Pour oil into pot. Add crushed garlic/hot peppers and cover. Pour 1 pint beer after two minutes….After sinuses have cleared; add pork, stir and cover. Stir every 5 minutes and add 2 oz roasted cumin seeds. After all roasted seeds have been added, leave lid off to get rid of excess gravy. Add massala, turn off fire and keep covered for 5 minutes.