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    Cinnamon Curry Rice


    Source of Recipe


    the web

    List of 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 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

    Recipe



    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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