For 3-4 servings:

• 1 ½ TBSP grainy mustard
• 1 ½ tsp ground cumin
• ¾ tsp ground turmeric
• ½ to 1 tsp cayenne pepper (depending upon how hot you like things)
• 1 tsp salt
• 1 tsp red wine vinegar
• 3 TBSP vegetable oil
• 1 small onion (about 4 oz.), peeled and cut into fine half rings
• 6 large cloves garlic, peeled and crushed to a pulp
• 1-¼ lbs boned shoulder of pork, lamb or elk roast (if you are lucky enough to get it!)
• 2/3 cup canned coconut milk, well stirred

Directions

To make the spice paste: combine the mustard, cumin turmeric, cayenne, salt, and vinegar in a cup. Mix well. **