Pork with Calves' Liver and Chickpeas

(original recipe by Madhur Jaffery "100 weeknight curries")

Serves 4 

Ingredients:

• 225 gr (8oz) potatoes
• 150 gr (5oz) calves'liver, cut into 1-2cm (1/2-3/4in) cubes
• salt and freshly ground black pepper
• 4 tbsp vegetable oil
• 3 garlic cloves, cut into fine slivers
• 1 onion, thinly sliced
• 350 gr (12oz) lean pork meat, cut into 1-2 cm  (1/2-3/4in) cubes
• 275 gr (10oz) tinned tomatoes, lightly crushed
• 150 gr (5oz) tinned chickpeas
• 1 tsp paprika

Step One

 Peel the potatoes and cut into 1-2cm (1/2-3/4in) cubes. Put the cubes in a bowl and cover with water. Dust the liver lightly with salt and pepper and toss.

Step Two

 Put the oil in a large non-stick frying pan over high heat. When the oil is hot, put in the calves'liver. Stir-fry until it has browned on the outside but still soft and slightly rare inside.Remove the liver with a slotted spoon and set it aside.

Step Three

 Put the garlic and onion into the same oil and stir-fry for 1 minute.Then add the diced pork and stir-fry for 3 minutes.Add the tomatoes and their liquid, and keep stirring and cooking on high heat 

for 1 minute, then cover, reduce the heat to low and simmer for 15 minutes.

Step Four

 Drain the potatoes  and add them to the pan. Also add the chickpeas, 1 1/2 teaspoon salt, some black pepper, the paprika and 150ml(1/4 pint)water.Stir and bring to a simmer. Cover and cook for 15-25 minutes, or until the potatoes and pork are tender.

Step Five

Add the liver to the pan, plus any juices that may have run out of it, and heat it through.