Cut meat into 2, 5 cm cubes. Mix cumin, coriander, mustard seeds, chili spice, pepper, turmeric, salt, garlic and ginger in a baking bowl. Add vinegar and stir to form a smooth paste.
Heat fat in a saucepan. Sauté onion until al dente. Add spice paste. Stir-fry for 1 minute. Turn meat in the spice paste to the other side.
Add paradeis pulp and clear soup and thicken.
Cover and simmer on low heat for 1 hour until meat is tender.
(Khb 9/97)
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