Cut the meat into four cm cubes.
In a large non-metallic bowl, mix the meat and the marinade. Cover and refrigerate for at least two days.
Heat the ghee or oil in a kadai or wok.
Stir-fry the garlic and the spices for a minute.
Add the onions and continue to stir-fry for about eight minutes.
Combine the fried ingredients and the pork along with the marinade in a 2.75 litre casserole.
Place in an oven preheated to 90 C/375 F/Gas 5.
Add a little water after 20 minutes, if required.
Repeat 20 to 25 minutes later, adding the remaining ingredients.
Cook for a further 20 to 25 minutes or until the pork is completely tender.