Cinnamon Curry Rice
Ingredients
- 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 tablespoon curry powder
- 2 tablespoon flour
- 3 cloves garlic, minced
- 4 cup (1 litre) stock or water
- 4 tablespoon butter
- 2 tablespoon frying oil
- salt and pepper to taste
- 310g (10 oz) rice
- 15g (1/2 oz) cinnamon
Instructions
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.