Cinnamon Curry Rice

Ingredients

• 250 g lean pork, cut into bite-size pieces (8 oz)
• 2 onions, sliced into crescents
• 2 potatoes, cubed small
• 1 carrot, cubed small
• 1 large apple, minced
• 2 tablespoons curry powder
• 2 tablespoons flour
• 3 cloves garlic, minced
• 4 cups stock or water (1 litre)
• 4 tablespoons butter
• 2 tablespoons frying oil
• salt and pepper
• 310 g rice
• 15 g cinnamon

Directions

1. 1

   Bring cinnamon to boil in 2 cups water, simmer covered until reduced to 1 cup; strain, discard pulp, reserve broth.

2. 2

   Cook enough rice for 5 persons.

3. 3

   Heat butter in a wok, add flour and stir well to mix and thicken; then add curry powder and stir well to mix; then add a little stock or water and mix well; return to boil, add carrot, potatoes, and apple, cover, simmer on low heat.

4. 4

   In a separate wok or pan, stir-fry sliced pork quickly in a little oil along with garlic.

5. 5

   Remove and reserve. When carrots and potatoes are almost done, add cinnamon broth, pork and onions to the pot, return to boil, simmer for a few minutes, then serve over rice.