Pork In Spinach Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Indian | Faylen, Indian, Polkadot, Pork, Sauces | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh spinach |
| Salt to taste | ||
| 1 1/2 | lb | Boneless pork sirloin |
| 3 | T | Vegetable oil |
| 2 | Onion sliced thin | |
| 4 | Cloves garlic crushed | |
| 1 | Inch ginger root grated | |
| 3 | T | Garam masala |
| 1/2 | t | Turmeric |
| 1 | Bay leaf | |
| 2 | Tomatoes peeled and chopped | |
| 2 | Green chiles seeded and | |
| chopped | ||
| 2/3 | c | Nonfat yogurt |
| 1 2/3 | c | Water |
INSTRUCTIONS
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 Posted to MC-Recipe Digest V1 #709 by Lisa Clarke <lisa@gaf.com> on Aug 1, 9
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Nutrition (calculated from recipe ingredients)
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Calories: 538
Calories From Fat: 251
Total Fat: 28.2g
Cholesterol: 120.3mg
Sodium: 1087.8mg
Potassium: 1681.1mg
Carbohydrates: 28.4g
Fiber: 11.3g
Sugar: 10.4g
Protein: 47g