A comforting and flavorful lamb stew with a blend of spices and hearty vegetables.
Combine the flour, salt, and pepper in a mixing bowl.
Ensure the lamb is evenly coated for a consistent flavor.
Coat the lamb pieces in the flour mixture.
Shake off excess flour to avoid clumping.
Melt the butter in a Dutch oven over medium heat.
Use unsalted butter to control the saltiness of the dish.
Brown the lamb in the melted butter until golden on all sides.
Avoid overcrowding the pan to ensure even browning.
Add the potatoes, carrots, onion, bell pepper, apple, tomatoes, and water to the pot.
Cut the vegetables into uniform pieces for even cooking.
Stir in the curry powder, chicken bouillon, cinnamon, and cloves.
Adjust the spices to your taste preference.
Bring the mixture to a boil, then reduce the heat to low.
Stir occasionally to prevent sticking.
Cover and simmer for 1.5 hours, stirring occasionally.
Check the tenderness of the lamb and vegetables periodically.
Remove the cloves before serving.
Ensure all cloves are removed to avoid biting into them.
Serve the stew hot with your choice of bread or rice.
Garnish with fresh parsley for added color and flavor.
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