Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Fresh spinach 1/2 ts Turmeric
Salt; to taste 1 Bay leaf
1 1/2 lb Boneless pork sirloin 2 Tomatoes; peeled and chopped
3 tb Vegetable oil 2 Green chiles; seeded
2 Onion; sliced thin chopped
4 Cl Garlic; crushed 2/3 c Nonfat yogurt
1 Ginger root; grated 1 2/3 c Water
3 tb Garam masala

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 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.

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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