pork and chickpea curry

Serves: 4–6

Ingredients:
1 pork shoulder
2 onions, sliced
4 garlic cloves, crushed
1 thumb-sized piece of ginger, grated
2 tbsp sunflower oil
1 x 400g tin chopped tomatoes
1 x 400g tin chickpeas, drained
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp garam masala
½–1 tsp chilli powder
500ml chicken or vegetable stock
Salt and black pepper

first preheat the oven to 160°C fan

then cut the pork shoulder into large chunks and season generously with salt and black pepper

heat 2 tbsp sunflower oil in a large casserole dish over medium-high heat and brown the pork on all sides until deeply golden

add 2 sliced onions into the pot with the pork and cook for 8–10 minutes until softened

then stir in 4 crushed garlic cloves, 1 thumb-sized grated piece of ginger, 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric, 1 tsp garam masala, and ½–1 tsp chilli powder before cooking for 2 minutes until fragrant

pour in 1 x 400g tin chopped tomatoes and 500ml chicken or vegetable stock

add 1 x 400g tin drained chickpeas and stir everything together, scraping up any browned bits from the bottom of the pan

cover with a lid and transfer to the oven for a minimum of 4 hours

for extra tender, fall-apart pork, leave it in for 5–6 hours, turning the pork halfway through cooking

once cooked, shred the pork using two forks and stir it back through the sauce

if the curry needs thickening, simmer with the lid off for 10–15 minutes until rich and glossy

finish with yogurt plus chopped coriander or parsley and serve with rice, chapattis, or naan