Curried Lamb Stew

2 pounds lean lamb stew meat, cut into 3/4-inch cubes
4 teaspoons olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground coriander
1/8 cumin
1/8 cinnamon
1/8 teaspoon cayenne pepper
1/4 cup all-purpose flour
1-1/4 cups water
1 cup unsweetened pineapple juice
1 medium tart apple, peeled and chopped
1/4 cup tomato sauce
1/2 cup sour cream
Hot cooked noodles or rice, optional

In a Dutch oven, brown meat in oil in batches on all sides; remove from pan and keep warm. Cook onion and garlic in drippings until onion is tender.

Add the curry, salt, pepper, coriander, cumin, cinnamon and cayenne; cook and stir for 2 minutes. Sprinkle with flour; cook and stir for 2-3 minutes. Stir in the water, pineapple juice, apple and tomato sauce.

Return meat to Dutch oven. Bring to boil. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove from the heat. Stir in sour cream. Serve with noodles or rice if desired. Makes 6 servings.