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1
In a saucepan, bring the cinnamon and water to a boil.
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2
Simmer, partly covered, until the liquid is reduced to 1 cup, about 30 minutes.
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3
Strain the cinnamon, and reserve the liquid.
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4
In a heavy casserole or Dutch oven, heat 2 tablespoons of oil until hot, add the curry powder and the onion, and cook over medium heat for about 1 minute.
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5
Add the flour, and cook for another minute, stirring constantly.
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6
Add the chicken broth, heat until boiling, and add the carrot, apple and potatoes.
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7
Partly cover, and simmer over low heat for 30 minutes.
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8
Heat a wok or a saute pan, add the remaining oil, and heat until hot.
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9
Add the garlic and pork, and cook over high heat, stirring until pork changes color.
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10
Remove garlic and pork with a slotted spoon.
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11
When the vegetables are tender, add the pork and cinnamon liquid.
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12
Turn up the heat, and cook for 20 minutes.
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13
Add salt and pepper, and serve over hot rice.
