Pork In Spinach Sauce

1. Trim spinach and cook in boiling salted water for 2-3 minutes until tender.
2. Drain thoroughly and rinse under cold running water.
3. Put in a blender or food processor and process to a smooth puree.
4. Set aside.
5. Preheat oven to 325 degrees.
6. Cut pork into 1-inch cubes.
7. Heat oil in a large skillet and fry pork until browned all over.
8. Transfer to a casserole dish using a slotted spoon.
9. Add onions to pan and cook, stirring, 10-15 minutes, until a rich brown.
10. Add garlic, ginger, garam masala, turmeric, bay leaf, tomatos, and chilies.
11. Cook, stirring, 2-3 minutes, until tomatos are softened.
12. Add yogurt and water and stir well.
13. Pour over posk, cover and bake 1 1/4 to 1 1/2 hours, until pork is tender.
14. Remove bay leaf, stir in spinach and salt, recover and bake another 10 minutes.
15. Serve hot, garnished with tomatos and bay leaves.
16. Makes 4 servings.
17. Notes: 2 10-oz packages of frozen spinach can be used for the fresh.
18. 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 * on 09-22-95.