3 lbs. pork, diced (shoulder) (no fat or gristle)
1 1/2 lbs. plum tomatoes
2-4 tbsp. oil
1 med. onion, chopped
1 med. carrot, chopped
1 tsp. curry
Pinch of thyme
1/2 bay leaf
Few drops Tabasco
1 c. chicken bouillon
Salt and pepper to taste
2 to 3 cloves garlic

Heat oil, saute meat to color - remove meat, put onion and carrot in pot - cover - simmer for 10 minutes. Add tomato, garlic, thyme, bay leaf and Tabasco. Cook for 5 minutes. Put back pork. Add bouillon, curry, salt and pepper, bring to a boil. Reduce heat, cover and low simmer 40 to 50 minutes.

Prepare rice and add saffron slowly - tiny bit - when done drop in butter and toss, then sprinkle with sweet basil.