The kind of Indian plate you make on repeat. tamarind and jaggery, a proper roast, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the pork dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the pork. Roast in the hot oven, turning halfway, until golden at the edges and tender.
Stir in the garam masala and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.
Add the spinach along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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