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.

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