Pork & chickpea curry

• black peppercorn↗1 ½ tsp tsp
• fennel seed2 tsp tsp
• coriander seed↗1 tsp tsp
• cumin seed↗2 tsp tsp
• chilli powder↗1 tsp tsp
• turmeric↗½ tsp tsp
• garlic↗2 2

  bulbs, peeled, cloves separated

• red wine vinegar↗100ml ml
• 1.5kg/3lb 5oz pork shoulder

  cut into 2.5cm pieces

• vegetable oil↗50ml ml
• large red onions↗3 3

  finely chopped

• red peppers↗2 2

  deseeded and roughly chopped

• can chopped tomato400g g
• dark muscovado sugar↗2 tsp tsp
• 2 x 400g tins chickpeas

  drained and rinsed

• chicken stock↗450ml
• rice↗

  to serve

Step-by-step instructions

1. 1

   Heat a small pan over a medium heat. Add the peppercorns, fennel, coriander and cumin seeds, and dry-fry for about 1 min, stirring constantly, until fragrant. Tip into a small food processor with the chilli powder and turmeric. Put the garlic in the pan and fry for 1-2 mins until flecked golden. Add the garlic and vinegar to the spices and process to a coarse paste.

2. 2

   Put the pork in a bowl. Add the paste and mix with your hands to combine – it’s best to use disposable gloves, as turmeric stains. Leave to marinate for 15 mins.

3. 3

   Heat oven to 150C/130C fan/gas 2. Heat oil in a flameproof dish and fry the onions until beginning to colour. Increase heat to high, add the pork and fry, stirring often, for about 10 mins until darkened. Add the peppers, tomatoes and sugar, and cook for 10 mins more until the tomatoes have reduced and the paste clings to the meat. Stir in the chickpeas and stock. Put on the lid, bring to a simmer, then put in the oven for about 1½ hrs until the meat is tender and the sauce thickened. Eat immediately with rice, or cool before freezing in batches for up to 3 months.