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Cinnamon Curry Rice
250g (8 oz) lean pork, cut into bite-size pieces
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 (1 litre) stock or water
4 tablespoons butter
2 tablespoons frying oil
salt and pepper to taste
310g (10 oz) rice
15g (1/2 oz) cinnamon
Bring cinnamon to boil in 2 cups water, simmer covered until reduced
to 1 cup; strain, discard pulp, reserve broth. Cook enough rice
for 5 persons. 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. In a separate
wok or pan, stir-fry sliced pork quickly in a little oil along with
garlic. 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.
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Cinnamon Curry