Cinnamon Curry Rice
rec.food.recipes/sio_i_kai/1999

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.