Step 1: In medium bowl, combine 1 tablespoon flour, curry powder and salt.
Step 2: Toss lamb cubes in flour-curry mixture to coat.
Step 3: Saute lamb in combined oil and butter over high heat until brown on allsides, tossing the whole time, approximately 10 minutes.
Step 4: Turn heat to medium and stir in other tablespoon of flour, then lemon juice and bouillon, and mix well.
Step 5: Cook 5 minutes
Step 6: Add fruits and chutney to skillet, bring just to a boil and remove from heat.
Step 7: Serve on basmati rice.
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