2 cups 1/2 inch (1.25-cm) cubes leftover
hot cooked rice
or oil in large saucepan. Add curry powder and cook gently 3 minutes,
stirring. Add apples, onion, green pepper, celery and garlic and cook 3
minutes, stirring. Sprinkle in flour. Stir to blend. Remove from heat.
Add liquid, lemon juice, lemon rind, raisins and cloves and stir to
blend. Return to moderate heat and cook; until boiling, thickened and
smooth, stirring. Turn heat to low, cover and simmer 20 minutes,
stirring often. Add lamb cubes and simmer 15 minutes more. Serve over
rice and pass the chutney.