Heat oil in a large, heavy pot over medium-high heat. Add lamb cubes in small batches to brown. Continue until all lamb is finished. Remove to a bowl and set aside.

 

In the same pot, using oil from the lamb and adding more olive oil, if necessary, add onions, garlic, ginger, apples and bananas. Sauté‚ over medium heat until tender and lightly colored, about 10 minutes, stirring constantly. Sprinkle with flour, curry powder, nutmeg, cardamom and salt. Add cinnamon sticks. Combine well. Cook 5 minutes, stirring constantly.

 

Return lamb to the pot and add broth. Mix well. Bring mixture to a boil over medium high heat; lower heat, cover and simmer for 1 hour, stirring occasionally. Remove curry from heat and slowly stir in the yogurt and parsley. Serve warm over rice.