1 apple, minced
2 cloves minced garlic
1 tsp. minced ginger root
1/2 finely chopped onion

using a 3 or 4 quart stew pan, make a broth of 3 beef bouillon cubes and 3 cups of water. Add apple, garlic and ginger root and simmer over low heat. Saute chopped onion in 2 tablespoons olive oil until transparent. Add 3 tablespoons flour and stir until brown. Add to stewing pot and cook over low heat until thickened. Add 2 carrots, cut into 1/2 inch wedges. Keep broth simmering on low heat.

2 lbs. fresh pork, cut into 3/4 inch cubes
2 onions, cut into 6 wedges each
4 med. potatoes, cut into 8 pieces each (soak in water 30 minutes)

Put 2 tablespoons oil in skillet and stir fry until lightly brown. The pork cubes which have been dredged in 3 tablespoons curry powder, and salt to taste. Add to stew pot.

In same skillet add 1 tablespoon oil and stir fry onion wedges for about 3 to 4 minutes. Add to stew pot.

Using same skillet add 1 tablespoon oil, stir fry drained potatoes for 3 to 4 minutes. Add to stew pot and simmer until all is tender. Serve over rice.