In a small bowl mix cardamom, cumin, cinnamon and turmeric.
Place pork into a resealable freezer bag. Sprinkle spice mix over top, toss to coat. Refrigerate 2 hours or overnight.
Heat oil a dutch oven on medium-high. Add pork cubes and cook, stirring, 6-8 minutes. Remove.
Add onion (and a bit more oil if needed) and sauté for
minutes. Lower heat a bit, add garlic, ginger and
cardamom and sauté 2 more minutes.
Add pork, sweet potato, dates, olives, tomatoes, lemon zest and juice, coconut milk. Separately mix water and cornstarch, then add.
Bring up to simmer, reduce heat and continue to simmer, stirring occasionally for 30 minutes.
Serve topped torn mint leaves.