Pork and tamarind curry

Combine tamarind and boiling water in small bowl; stand 30 minutes. Strain tamarind over bowl, pressing to extract all liquid; discard tamarind. Reserve liquid.

Blend or process onion, garlic, ginger, chillies, lemon grass and 1 tablespoon tamarind liquid until pureed.

Heat ghee in large pan; cook onion mixture, cloves, cinnamon and spices, stirring, until onion is soft and mixture fragrant. Add pork; cook, stirring, until pork is coated in spice mixture and has changed colour.

Stir in remaining tamarind liquid; simmer, covered, 30 minutes. Remove cover; simmer about 30 minutes or until pork is cooked through and tender. Just before serving, stir in coriander.

Serves 6.