Cinnamon Curry Rice

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.