Ingredients Jump to Instructions ↓

  1. 1 1/2 lb Fresh spinach Salt to taste

  2. 1 1/2 lb Boneless pork sirloin

  3. 3 tb Vegetable oil

  4. 2 Onion sliced thin

  5. 4 Cloves garlic crushed

  6. 1 Inch ginger root grated

  7. 3 tb Garam masala

  8. 1/2 ts Turmeric

  9. 1 Bay leaf

  10. 2 Tomatoes peeled and chopped

  11. 2 Green chiles seeded and -chopped

  12. 2/3 c Nonfat yogurt

  13. 1 2/3 c Water

Instructions Jump to Ingredients ↑

  1. 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!

  2. 201-822-3627 * Posted by FAYLEN on 09-22-95


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