Indian-Spiced Pork in Tomato Sauce

1 t. ground red pepper
1 t. cumin seeds
1 t. mustard seeds
1/2 t. ground coriander
1/2 t. ground cardamom
1/2 t ground cinnamon
1/4 t. black peppercorns
2 C. chopped onion (1 med)
3 T. white vinegar
1 T. finely chopped fresh ginger
2 t. sugar
6 garlic cloves, crushed
olive oil
2 lbs. boneless pork loin, trimmed and cut into 1/2-in cubes
1 C. fat-free, less-sodium chicken broth
4 C. (1-1/2 lbs) baking potato, cut into 1/2-in cubes
3/4 t. salt
1 (28-oz) can diced tomatoes
chopped fresh cilantro (optional)

Heat first 7 ingredients in a dry skillet over medium heat about 3 minutes or until fragrant, stirring often.  Transfer spice mixture to blender or food processor; add onion, vinegar, ginger, sugar, and garlic; process 2 minutes or until well blended.

Combine pork and spice mixture in a glass bowl, tossing to coat.  Cover and chill 30 minutes.

Heat a Dutch oven over medium heat.  Coat pan lightly with olive oil.  Add half of pork mixture; cook 5 minutes or until pork begins to brown, stirring often.  Transfer to a bowl.  Repeat process with remaining pork.  Add broth to pan, scraping pan to loosen browned bits.  Add pork mixture to pan.  Stir in potato, salt, and tomatoes; bring to a boil.  Cover, reduce heat, and simmer 1 hour or until potato is cooked and pork is tender, stirring occasionally.  Garnish with cilantro, if desired.

**Not as good as I would have expected based on the aroma of the toasted spices.  Ended up almost to watered down.  May want to try without the broth and less tomatoes.  Not bad, just kinda bland.