Lamb with curry rice

Portion of a lamb leg roast cut into cubes and seasoned heavily with dry herbs. 

Before frying in hot oil, a little flour is tossed to coat the pieces. 

The lamb cubes are fried in batches leaving space to avoid crowding. The cubes are fried, turned, fried, turned again, so fried on at least three sides. The smaller pieces removed as the larger pieces continue to fry and turn until eventually the pan is cleared leaving behind appreciable fond. 

A seasoned roux is prepared in the pan of fond. The fond is lifted with beef broth and sake. Everything is better with Japanese sake. The gravy is heavily seasoned and spiked with two forms of dried chile. 

Rice:

Prepared curry with additional seasonings heated in butter. Diced onions added to the butter and curry. Water to halt the curry frying action. Rinsed short-grain rice added to the watered butter curry. Additional water sufficient to bring the total amount of liquid to 1.75  times the amount of rice. This rice was cooked in a pressure cooker but that is not necessary. It's just that the pot was conveniently sitting right there and even though the lid was clamped closed there was never any serious pressure. Twenty-five minutes at a light steam then an additional 10 minutes off the heat still steaming in the covered pot.