Curried Lamb

1 pound American Lamb leg or shoulder, cut into 3/4-inch cubes
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, finely chopped
2 tablespoons curry powder (2 to 3)
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
14 1/2 ounces chopped canned tomatoes and juice
1 small tart apple, peeled and chopped
1/2 cup raisins
1 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/8 teaspoon cayenne pepper (1/8 to 1/4)
4 1/2 cups hot cooked rice
TOPPINGS:
chopped peanuts
chutney
coconut
Servings: 6
1. In a large saucepan with cover, heat oil over medium-high heat. Brown lamb cubes stirring frequently. Remove from pan; set aside.

2. Add onion, bell pepper, garlic, curry powder, coriander, turmeric and cumin. Cook 1 minute. Stir in tomatoes and juice, broth, apple, raisins, salt, pumpkin pie spice and cayenne. Add lamb and bring to a boil. Reduce heat, cover and simmer 30 to 40 minutes or until tender, stirring occasionally.

3. Serve over hot rice. Optional toppings include peanuts, chutney, or coconut.