Melt margarine in large saucepan. Add onion, green pepper, celery and apple slices; cook gently until onion is tender. Stir in curry powder, salt and flour. Cook over low heat, stirring until mixture is hot.
Remove from heat. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lamb; heat through, stirring occasionally, about 10 minutes.
Serve over rice. May serve mashed hardboiled eggs, bacon bits or raisins to sprinkle on top.Servings: 4 to 6