1. In a large pot, heat 2 teaspoons of the oil. Add onion and cook over low heat, stirring frequently, until softened and lightly colored, about 10 to 12 minutes; then stir in the turmeric and coriander. Transfer onions to a medium bowl and return pot to low heat. Add another 2 teaspoons oil to the pot.
2. Combine flour and rub in a large resealable plastic bag. Add lamb, seal thebag, and shake to coat the meat. Remove half the lamb from the bag, shake off excess flour, and add to the pot. Increase heat to medium-low and brown meat on all sides, stirring frequently. Transfer browned meat into the bowl with the onions, add remaining 2 teaspoons oil to the pot, and brown remaining lamb, stirring frequently.
3. When all the meat is browned, return reserved onions and meat to the pot andadd the broth and water. Bring to a boil over medium-high heat, partially cover, and lower heat to maintain a simmer. Simmer for 1 hour, then stir in lime juice and tomato paste. Partially cover, and continue simmering for another 45 minutes.
4. Stir in fruit spread until incorporated, then add rhubarb, parsley, and chopped mint. Let simmer, uncovered, until rhubarb is just tender but not falling apart, 14 to 16 minutes. Taste and add additional spread if desired, but the dish is meant to be very tart.
5. To serve, ladle stew into deep bowls. Offer yogurt and additional spread in small bowls on the side, if desired.
Source: Hannaford fresh Magazine, March - April 2012