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1
Using a mortar and pestle or spice grinder, grind cumin seeds, peppercorns, coriander seeds, cardamom seeds, fenugreek seeds, and black mustard seeds until fine. Transfer to a small bowl and stir in cinnamon, turmeric, chile powder, salt, brown sugar, and vinegar.
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2
Heat vegetable oil in a saute pan over medium heat until shimmering. Add onions and cook, stirring often, until browned and crisp around the edges, about 12 minutes. Add ginger and garlic and cook for 2 minutes longer. Transfer to a blender and puree until smooth, adding water 1 tablespoon at a time until a paste forms. Transfer to bowl with spice mixture and stir to combine.
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3
In a large bowl, combine bread cubes and milk and let stand for 10 minutes. Drain bread, squeezing it dry. Discard milk. Place bread in the bowl and thoroughly distribute and combine with pork, egg, garlic, and lemon zest. Season with salt. Using wet hands, form mixture into 10 golf-ball-sized balls.
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4
Warm about 4 tablespoons of the Spice Base in a large pot over medium-low heat. Add canned tomatoes with their juices and stir to combine. Add additional vindaloo paste and season with salt, if needed. Gently nestle meatballs into sauce and simmer, basting periodically with sauce, for 10 minutes. Gently stir in red and yellow bell peppers, jalapeno, and grape tomatoes. Continue cooking until vegetables are just tender and meatballs are cooked through, about 5 minutes longer.
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5
Serve with couscous, sprinkling cilantro on top.
