Diced lamb, in a marinade of freshly (finely) chopped thyme, oregano, rosemary, black mustard seeds, coriander powder, chopped garlic and one jalapeno chili, with a generous splash of olive oil, and small splashes of soy and aussie tomato sauce, and a splash of red wine.
Meanwhile - basmati rice, one cup in two cups of water, big chunk of butter, a sprig of curry leaves, and a pinch of curry powder - in a pressure cooker for 5 minutes, then left to stand for another 5 minutes with the lid still sealed.
Chat potatoes boiled, broccoli added for the last 3 or 4 minutes.
In a frypan - butter and olive oil - throw in some cumin seeds for a minute , and then -the lamb and marinade cooked slowly in frypan til pink in the centre, then another splash of sweet red wine to moisten it nicely. Serve on a bed of the rice, with veges smothered in butter.
Yum. I love my cooking