Pork in spinach sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Fresh spinach |
| Salt; to taste | ||
| 1½ | pounds | Boneless pork sirloin |
| 3 | tablespoons | Vegetable oil |
| 2 | Onion; sliced thin | |
| 4 | Cl Garlic; crushed | |
| 1 | Ginger root; grated | |
| 3 | tablespoons | Garam masala |
| ½ | teaspoon | Turmeric |
| 1 | Bay leaf | |
| 2 | Tomatoes; peeled and chopped | |
| 2 | Green chiles; seeded | |
| & chopped | ||
| ⅔ | cup | Nonfat yogurt |
| 1⅔ | cup | Water |
Directions
Recipe by: The Book of Curries and Indian Foods, Linda Fraser Trim spinach and cook in boiling salted water for 2-3 minutes until tender. Drain thoroughly and rinse under cold running water. Put in a blender or food processor and process to a smooth puree. Set aside.
Preheat oven to 325 degrees. Cut pork into 1-inch cubes. Heat oil in a large skillet and fry pork until browned all over. Transfer to a casserole dish using a slotted spoon.
Add onions to pan and cook, stirring, 10-15 minutes, until a rich brown. Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and chilies. Cook, stirring, 2-3 minutes, until tomatos are softened.
Add yogurt and water and stir well. Pour over pork, cover and bake 1¼ to 1 ½ hours, until pork is tender. Remove bay leaf, stir in spinach and salt, recover and bake another 10 minutes. Serve hot, garnished with tomatos and bay leaves. Makes 4 servings.
Serving Ideas : Sliced tomato and bay leaves for garnish.
NOTES : 2 10-oz packages of frozen spinach can be used for the fresh.