2 lbs. tenderloin pork, cut in 1-inch cubes
2 tbsp. shortening
1 1/2 c. sliced onion
1 c. chopped peeled raw apple
3 tbsp. flour
1 or 2 tsp. curry powder or to taste
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg
2 (14 1/2 oz.) can tomatoes
1/3 c. seedless raisins
2 tbsp. brown sugar
1 (10 1/2 oz.) can beef broth, undiluted

Brown pork cubes in hot shortening in large heavy pan. Add onion and apple, cook until onion is tender. Blend in flour, curry powder, salt, pepper and nutmeg. Add beef broth, tomatoes, raisins and brown sugar. Cover, simmer until meat is tender, about 1 1/4 hours. Serve over rice with chutney and slivered almonds. Serves 4-6.