Prepare chicken rice pilaf mix as package directs. Set aside.

In large saucepan, heat 1 tsp olive oil over medium-high heat. Add half the lamb and cook 5 minutes, stirring frequently. Remove from saucepan with slotted spoon and set aside. Repeat with remaining lamb and set aside.

In same saucepan, heat 1 tsp oil over medium-high heat. Add apple, onion, garlic, and curry powder. Cook 3 minutes or until onion is tender, stirring occasionally.

Reduce heat to medium-low; stir in flour, pepper, ginger and, if desired, cardamom. Slowly stir in broth until well blended. Stir in raisins and lime juice and bring to a boil. Reduce heat to low and simmer 1 minute, stirring constantly.

Stir in milk and lamb and heat through. Serve over rice pilaf. Garnish with peanuts and tomatoes, coconut or chutney, if desired.