Colombo Curry - cooking recipe

Ingredients

2 tablespoons uncooked rice
2 teaspoons coriander seeds
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 whole cloves
2 teaspoons ground turmeric
2 teaspoons ground fenugreek
1 tablespoon canola oil
1 1/2 cups green onions, thinly sliced
1/2 cup shallot
2 tablespoons gingerroot, peeled and grated
2 garlic cloves, minced
1 1/2 lbs pork tenderloin, cut into 1/2-inch cubes
3 cups sweet potatoes, peeled and cut into 1/2 cubes
1 (14 ounce) can chicken broth
1 tablespoon lime juice
3/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons ground fenugreek

Preparation

Place rice in a small, non-stick skillet; cook 3 minutes over medium-high heat,stirring constantly. Add coriander, cumin, mustard seeds, and cloves; cook 30 seconds, stirring constantly. Add turmeric and fenugreek; cook 15 seconds, stirring constantly. Remove mixture from pan. Let cool for 5 minutes. Place in a spice or coffee grinder; process until finely ground.
Heat oil in a large pot over medium-high heat. Add onions, shallot, ginger and garlic; saute 1 1/2 minutes. Add pork; saute 3 minutes. Add sweet potato; cook 1 minute, stirring frequently. Stir in broth; bring to a boil. Stir in spice mixture; cover, reduce heat, and simmer for 15 minutes. Stir in lime juice, salt and pepper.