Curry with marinated pork and spinach

Ingredients for 4 servings:

• 1 piece(s) ginger, approx. 6 cm, finely grated
• 3 garlic cloves, finely chopped
• 1 tbsp coriander
• 500 g pork, shredded (alternatively: poultry)
• 4 onions, cut into thin rings
• 2 tbsp oil, neutral
• 1 tsp turmeric
• 100 g natural yogurt
• 300 g leaf spinach, frozen or fresh
• salt and pepper
• 1 tomato(s)
• some coriander leaves
• 200 ml water

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Thaw the spinach. Pound the ginger, garlic, and coriander into a paste in a mortar and pestle and rub it into the meat. Let it simmer for at least 30 minutes. Fry the onions in hot fat until golden brown, remove, and set aside. Brown the meat in hot fat and season with turmeric, salt, and pepper. Add the yogurt, 200 ml water, and the onions, and simmer for about 45 minutes. Stir occasionally. Add the spinach about 10 minutes before the end of the cooking time and cook. Garnish with chopped tomatoes and fresh coriander.