Trim fat from lamb; cut into 3/4-inch cubes. Combine lamb, flour, pumpkin-pie spice, 1/4 teaspoon salt, and black pepper in a large zip-top plastic bag; seal and toss well. Set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add lamb; cook 5 minutes or until browned on all sides. Drain lamb; set aside. Recoat skillet with cooking spray. Add onion, garlic, and bay leaves; sauté 5 minutes or until onion is tender. Return lamb to skillet. Add 1/4 teaspoon salt, tomatoes, cumin, sugar, and red pepper; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Gently stir in okra; cover and simmer an additional 5 minutes. Discard bay leaves. Serve over rice; sprinkle with coconut.