| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Indian |
Polkadot, Faylen, Pork, Indian, Sauces |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fresh spinach |
|
|
Salt to taste |
| 1 1/2 |
lb |
Boneless pork sirloin |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Onion sliced thin |
| 4 |
|
Cloves garlic crushed |
| 1 |
|
Inch ginger root grated |
| 3 |
tb |
Garam masala |
| 1/2 |
ts |
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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