In a pan fry onion, garlic, mint, chili, lemon grass and pork mince. Add the sultanas, cashew nuts and tomato paste and stir well and cook for a few minutes. Add rice and combine the mixture well, season to taste and set aside to cool, once cold add the egg. Clean the calamari well, and stuff with pork mince and rice mixture leaving it 1/2 a cm empty towards the end sides as the calamari will shrink during cooking, when ready place in and oven dish. In a separate pan fry onions, add wine and stock, let it reduce and when ready pour over the stuffed calamari. Bake for 1 hour in a preheated oven at 180`c.