Moroccan Style Lamb

This dish does not, unlike all the ones in resturants contain coriander, or at least corriander leaf. I can't stand it.

Generously serves 2.

4 lamb steaks - chopped into about 1" cubes.
1 large onion - diced
1 red pepper, cut into about 1/3" squares
2 lamb stock cubes, made up in about 3/4 pint boiling water
1 large twig of rosemary, de twigged
1 heaped tbsp corriander seed, crushed finely
a little garam marsala
a tsp ground cumin
a little cayanne pepper, or to taste.
Lea & Perrins.
Sauce flour.
1/2 cup rice per person.

Fry up the onions, until almost transparent. Add the peppers until the onions are transparent. Set aside.
Add more oil and fry the lamb up until browned on all sides. Return the vegetables.
Give a good dusting of flour, and stir in. Add the stock and the spices.
Cook until nice and saucy; 40 mins should do it, but should really be left longer. If cooking for longer, use less flour, and put a lid on the pan.

Serve with rice.