Instructions: * Note: Place all Rai Masala ingredients into a heated, small cast-iron skillet. Keep over medium heat. Stir all until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder. Store unused portion in a tightly lidded jar for future use.

Heat the oil in a wide pot or large skillet over medium-high heat. When hot, add ginger and garlic. Stir. When the garlic starts to brown, add the meat. Stir once or twice and turn the heat to medium-low. Now add the rai masala, cumin, turmeric, cayenne, chili, and salt. Stir to mix. Add 1 cup water and bring to a boil. Cover tightly, turn heat to low, and simmer gently for 50 to 60 minutes, or until the pork is almost done. Remove cover. Cook, uncovered, over high heat until all the liquid is gone and the meat has browned a bit, stirring as you do so. Add lots of freshly ground pepper and the lemon juice. Stir to mix.

This recipe yields 3 to 4 servings.

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