Pork in Spinach Sauce
Yield
6 servingsPrep
20 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
spinach
|
|
| 1 ½ | pounds |
pork
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 2 | each |
onions
sliced |
|
| 4 | cloves |
garlic cloves
crushed |
|
| 3 | tablespoons |
garam masala
|
*
|
| ½ | teaspoon |
turmeric
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 2 | each |
green chili peppers
peeled, seeded, chopped |
*
|
| ⅔ | cup |
yogurt
|
|
| 1 ⅔ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
spinach
|
|
| 680.4 | g |
pork
|
|
| 45 | ml |
vegetable oil
|
|
| 2 | each |
onions
sliced |
|
| 4 | cloves |
garlic cloves
crushed |
|
| 45 | ml |
garam masala
|
*
|
| 2.5 | ml |
turmeric
|
|
| 1 | each |
bay leaves
|
*
|
| 2 | each |
tomatoes
peeled, chopped |
|
| 2 | each |
green chili peppers
peeled, seeded, chopped |
*
|
| 158 | ml |
yogurt
|
|
| 394 | ml |
water
|
|
Directions
Trim spinach and cook in boiling salted water for 2 to 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℉ (160℃).
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 to 15 minutes, until a rich brown.
Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and chilies.
Cook, stirring, 2 to 3 minutes, until tomatos are softened.
Add yogurt and water and stir well. Pour over posk, cover and bake 1¼ to 1½ 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.
