Pork chickpea curry
Ingredients
- 1 ½ tsp black peppercorn
- 2 tsp fennel seed
- 1 tsp coriander seed
- 2 tsp cumin seed
- 1 tsp chilli powder
- ½ tsp turmeric
- 2 garlic bulbs, peeled, cloves separated
- 100ml red wine vinegar
- 1.5kg/3lb 5oz pork shoulder cut into 2.5cm 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
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