Goan Sausage

Cut the Pork into small, uniform cubes, approximately 1.5 cm in size. Set aside.

Dry roast the Dried Kashmiri red chilies, Cumin seeds, Coriander seeds, Black peppercorns, Cloves, Cinnamon stick, and Green cardamom pods in a dry pan over medium heat until fragrant. Allow to cool.

In a grinder, combine the roasted spices, Fresh ginger, Garlic, Tamarind paste, Toddy vinegar, Jaggery, Turmeric powder, and Salt. Grind to a very fine, smooth paste, adding a little water if necessary to achieve the desired consistency.