Combine 2 tablespoons flour with salt and pepper. Toss lamb in flour mixture to coat well. Heat oil in a large skillet or dutch oven over medium-high heat. Add lamb; stir and cook until browned. Stir in curry powder and ground ginger; saute until fragrant. Stir in onion, garlic and 1 cup water. Bring to a boil, reduce heat to simmering, cover and cook for 45 minutes or until meat is tender. Stir in cauliflower and apple, return cover and cook 12 minutes or until tender. Mix remaining tablespoon flour with a small amount of water. Add to sauce. Stir and cook until sauce thickens and boils. Serve over rice with a selection of condiments such as raisins, chutney, chopped hard boiled eggs, chopped tomatoes, chopped cucumber, coconut, or chopped peanuts. Makes 4 servings.