Submitted by: Roger from Chicago, IL
Yield: 6 - 8
In food processor combine cilantro, green onions, garlic, parsley and thyme. Pulse to a paste. Place in a bowl with pork and mix in allspice and black pepper. Let sit in the fridge covered overnight. Next day, heat vegetable oil in a deep pot on medium high heat. While oil heats up, mix garam masala and water together in a bowl. Add to oil (beware of splatters!). Stir till this thickens slightly (about 3 to 4 minutes) then add pork and marinade. Stir fry until pork loses its pinkness. Cover and reduce heat to simmer and stew for 1 hour. Uncover and add ground cumin, habanero chili pepper and salt. (At this point I like to add another cup of warm water so it will be saucy but you can make it as dry as you like). Replace lid and simmer another 45 minutes until the pork is very, very tender. Serve with rice.
Watch out for that habanero chili pepper; don't get it in your eye!