- 1½ tsp black peppercorn
- 2 tsp fennel seed
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 1 tsp coriander seed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- 2 tsp cumin seed
- 1 tsp chilli powder
- ½ tsp turmeric
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 2 garlic bulbs, peeled, cloves separated
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 100ml red wine vinegar
- 1½ kg/3lb 5oz pork shoulder, cut into 2½ cm pieces
- 50ml vegetable oil
- 3 large red onions, finely chopped
- 2 red peppers, deseeded and roughly chopped
- 400g can chopped tomato
- 2 tsp dark muscovado sugar
- 2 x 400g tins chickpeas, drained and rinsed
- 450ml chicken stock
- rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
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.
Freeze in batchesFreeze the curry in batch sizes to suit your needs. If you do this in freezer bags, and lay them flat in the freezer, this will make defrosting a lot quicker. Once defrosted, transfer to an ovenproof dish, add a dash of water, cover with the lid and reheat at 180C/160C fan/gas 4 for 20 mins or until piping hot.