Toast whole spices for paste in a frying pan on medium heat until golden. Grind to powder in food processor. Add rest of paste ingredients.

Put stock pot on medium heat. Add some peanut oil and a pat of butter.

Cook onions, garlic, chilies, ginger, cilantro for 10 min until golden.

Add meat and paste. Season with salt and pepper. Add tomatoes, vinegar, honey, and 1 1/2 C water. Bring to boil then lower heat and simmer for 45 min with lid on.