Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   grainy mustard -- pommery moutarde de
                        -- meaux
   1      tablespoon    ground cumin
   1 1/2  teaspoons     ground turmeric
   2      teaspoons     cayenne pepper -- or more
   2      teaspoons     salt
   2      teaspoons     red wine vinegar
     3/8  cup           vegetable oil
   2      small         onion -- cut into half rings
  12      cloves        garlic -- crushed
   2 1/2  pounds        boned shoulder of pork or lamb -- cut into 1"
                        cubes
   1 1/3  cups          canned coconut milk -- well stirred

Preparation:

Combine mustard, cumin, turmeric, cayenne, salt and vinegar in cup. Mix well. Put oil in large nonstick frying pan and set over medium-high heat. When oil is hot, put in onion. Stir-fry until it is medium brown. Put in the garlic. Stir-fry for 30 seconds. Put in spice paste. Stir-fry for a minute. Put in meat. Stir-fry for about 3 minutes. Add coconut milk and 2/3 cup water if you are going to cook in pressure cooker or 1 cup if conventionally cook. Cover and either bring up to pressure or bring to boil. Lower heat to simmer for 20 minutes in pressure cooker or 60-70 in conventional pan.