Pork In Spinach Sauce
indian, meats
1 1/2 lb fresh spinach
1 salt to taste
1 1/2 lb boneless pork sirloin
3 tablespoon vegetable oil
2 onion sliced thin
4 cloves garlic crushed
1 inch ginger root grated
3 tablespoon garam masala
1/2 teaspoon turmeric
1 bay leaf
2 tomatoes peeled and chopped
2 green chiles seeded and chopped
2/3 cup nonfat yogurt
1 2/3 cup water
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 posk, cover and bake 1 1/4 to 1 1/2 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.
Notes: 2 10-oz packages of frozen spinach can be used for the fresh.
Serving Ideas: sliced tomato and bay leaves for garnish
Recipe By: The Book of Curries and Indian Foods, Linda Fraser
* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 * Posted by FAYLEN on 09-22-95
Yield: 4 servings