A simple Indian-style dinner, no frills

ASSAD
1 1/2 lbs. pork butt, cut in a thick, flattish slab
salt
a 1-inch piece of fresh ginger
6 to 8 cloves garlic
1 tsp. ground turmeric
1/4 tsp. white pepper
1/8 tsp. ground mace
2 Tbs. vegetable oil
1 1/2 c. hot tap water
a cinnamon stick
3 cloves
1/4 tsp. red pepper flakes

Trim excess fat from pork. Rub with a little salt.
Mince ginger and garlic very fine, then pound this mixture with turmeric, white pepper, and mace to make a paste. Rub this mixture all over the pork.
Heat the oil in a large pot, then brown the pork on all sides. Don't let the garlic burn.
Add the water and the remainder of the spices, cover, and simmer until the meat is completely tender. Drain and slice thickly to serve.


SAAG SOLO
1 Tbs. vegetable oil
2 Tbs. water (omit if the spinach is wet from washing)
1 lb. fresh trimmed spinach, washed and shredded
1 clove garlic, minced
a 1/2-inch piece ginger, minced
1 Tbs. cilantro, chopped
1 Tbs. vegetable oil
1/8 tsp. cayenne pepper
pinch nutmeg
1/2 tsp. dried fenugreek leaves
2 Tbs. cream
salt and freshly ground black pepper to taste

Heat the vegetable oil in a large skillet on medium heat. Add the water and spinach and simmer, stirring, until completely soft.
Meanwhile, combine the garlic, ginger, and cilantro. Pound them into a rough paste.
Drain off any excess water from the cooked spinach. Push the spinach to the perimeter of the skillet and add the second Tbs. of vegetable oil. Add the garlic mixture, cayenne, nutmeg, and fenugreek leaves. Saute the spices in the middle of the skillet. When they are softened, bring in the spinach from the perimeter and stir everything together. Simmer on very low heat for a couple of minutes to let the flavors combine.
Add the cream, salt, and pepper, and stir together. Simmer until heated through.