3 tbsp. vegetable oil or more, if necessary
2 lb. lamb leg or shoulder, cut in 1 inch cubes
1 lg. onion, chopped
2 cloves garlic, crushed
2 tbsp. chopped fresh cilantro
1 tbsp. peeled and slivered fresh ginger
1 tbsp. Madras curry powder
1 tbsp. ground cumin
1 tbsp. tomato paste
2 tbsp. flour
Salt and freshly ground black pepper, to taste
1 1/2 to 2 c. hot chicken stock
2 med. green apples, peeled and chopped
1/2 c. slivered almonds
Sm. Wheat Germ Honey Pitas
Shredded fresh spinach
Mint chutney

Heat the oil in a large skillet. Working in batches, add the lamb and saute over medium high heat, turning often, until well browned, about 15 minutes. Add remaining ingredients. Serve.