Cinnamon Curry Rice

• Ready In: 15 mins
• Yields: 1 batch

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 4  cups water (1 litre)
• 4  tablespoons butter
• 2  tablespoons  frying oil
•  salt and pepper
• 310  g rice
• 15  g cinnamon

Directions

1. Bring cinnamon to boil in 2 cups water, simmer covered until reduced to 1 cup; strain, discard pulp, reserve broth.
2. Cook enough rice for 5 persons.
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. In a separate wok or pan, stir-fry sliced pork quickly in a little oil along with garlic.
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.