Cut the meat into 1-in. cubes. Melt the fat in a stewpan; fry the meat lightly on both sides, then remove and keep hot. Peel and chop the onion; peel, core and slice the apple. Fry them in the fat until golden brown. Add the curry powder and flour and fry gently for 5 min. Add the strained stock or coconut infusion, curry paste, chutney and seasoning; stir until boiling. Replace the meat, cover closely, and simmer gently for 1½–2 hr. Meanwhile, boil the rice in boiling salted water for about 15–20 min. Drain on a sieve, separate the grains by pouring boiling water over; dry thoroughly. Arrange in a border on a hot dish. Add lemon juice, jelly and extra seasoning, if required, to the curry. Pour the curry into the middle of the rice border. Garnish with paprika and gherkins.