Cinnamon Curry Rice

• 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

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.
6. 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.

lean pork, onions, potatoes, carrot, apple, curry powder, flour, garlic, stock, butter, frying oil, salt, rice, cinnamon

Taken from www.food.com/recipe/cinnamon-curry-rice-205 (may not work)