Many years ago, I started out making Dilli Ka Saag Gosht – a Pakistani dish with lamb and spinach. But, not finding any lamb or mutton, I replaced it with pork. You can use either meat in this delicious curry.

If you’ve never had a Pakistani curry, you’ll find that this is quite different from other curries. For one thing, we don’t use any curry powder. Instead, a number of different spices are used. As my kitchen devil partner says, “It has a complex taste.”

And, the use of lots of yogurt gives this dish a delightful creaminess that plays wicked temptation on your tongue. After 40 minutes of simmering in yogurt and spices, the pieces of pork are full-apart delicious.

 

Ingredients (Serves 2)

¼ cup olive oil

12 oz (340g) pork, cut into bite-sized pieces

1 onion, chopped

½ tsp ground cardamom

¼ tsp ground cloves

¼ tsp pepper

1” (2.5cm) knob ginger root, minced

3 cloves garlic, crushed

2 bay leaves

1 tsp ground cumin

1 tsp salt

½ tsp ground coriander

¾ cup yogurt

4 oz (115g) spinach leaves

1 tsp garam masala

 

1. Heat oil in dutch oven (or other deep, heavy pot) over medium heat. Add pork, onion, cardamom, cloves, and pepper. Combine and stir fry for 8-10 minutes, until lightly browned.

2. Lower heat to medium-low, and add ginger root, garlic, bay leaves, cumin, salt, and coriander. Stir and cook 1-2 minutes.

3. Add yogurt ¼ cup at a time and stir until combined. Lower heat to low and let simmer 1 minute.

4. Cut spinach leaves crosswise into 1” (2.5cm) pieces.

5. Add spinach leaves to pot and stir into other ingredients.

6. Cover and simmer for 40 minutes, stirring every 5 minutes.

7. Remove the bay leaves. Add garam masala, increase heat to medium-low, and simmer uncovered – stirring frequently – for 5-10 minutes, until sauce thickens.

This is great served over rice, but also quite delicious over some fettuccine noodles or other pasta.