very approximate recipe.....

about 2 cups good long grain rice
4 cups lamb/chicken stock
2 tsp curry powder or paste
1/2 tsp turmeric
1/2 tsp salt
2 tbs soft sultanas
1/2 onion sliced into fine rings
1 cup chopped fresh spinach washed
1` large tomato sliced
1-2 cloves garlic crushed
2 lamb fillets or about 1 lb cubed lamb

saute the lamb ina little olive oil until browned. remove from casserole but leave the juices in. Add the onion and garlic and fry until translucent. Add the rice and stir well until coated with oil and starting to whiten. Put in the lamb,salt, turmeric, stock and sultanas. (You add the spinach and tomatoes about 15 minutes before the end.) Bring to the boil, put the lid on real tight and then put in the oven on a medium heat and cook for about 1/2 an hour i think. Add in the chopped spinach and the tomato, stir really well. Ad a little water if it's lookinga bit dry and put back in oven until rice is done. Take out of the oven but DO NOT take the lid off until you're ready to serve it all.