For the Jeweled Rice, heat oil in large saucepan on medium-high heat. Add onion; cook and stir 3 minutes or until tender. Stir in rice, broth and water. Bring to boil. Reduce heat to low; cover and simmer 20 to 25 minutes or until rice is tender. Remove from heat. Stir in fruit. Cover. Let stand 5 minutes.
Meanwhile, for the Lamb Masala, mix flour, 1 1/2 teaspoons of the garam masala, salt and garlic powder in shallow dish. Add lamb cubes; toss to coat with flour mixture.
Heat oil in large nonstick skillet on medium-high heat. Add lamb; cook 5 to 7 minutes or until browned. Remove lamb from skillet.
Stir onion and apple into skillet. Cook and stir 5 minutes or until tender. Return lamb to skillet. Stir in remaining 1 1/2 teaspoons garam masala, tomatoes and coconut milk. Bring to boil. Reduce heat to low; simmer, uncovered, 8 minutes. Remove from heat; let stand 5 minutes. Serve lamb and sauce over Jeweled Rice