Trim fat from meat. Cut meat into 3/4- to 1-inch pieces. In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, raisins, garlic, and serrano pepper. Add meat. In a medium bowl combine broth, honey, curry powder, ginger, salt, and cardamom. Pour over all in cooker.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in peas, coconut milk, and cilantro. Let stand for 5 minutes.
Serve with rice. Garnish each serving with almonds and, if desired, a cilantro sprig.