Fat lamb and piquant beef

I went to the supermarket to buy another month's worth of groceries (red and green lentils, evaporated milk, lard, brown rice, etc.) and came away with a pound of very heavily discounted minced lamb that was being reduced because it was (a) date expiring that evening and (b) "20% fat" (evil!evil!evil!)
So I had a quick change of cooking plans and used half of it to make a 'dry curry' from a successful recipe in my scrapbook: https://101things.wordpress.com/2006/06/17/kheema-matar-minced-lamb-curry-with-peas/
(it's very handy to have a non-tomato-based curry, though I don't have lamb mince available very often :-)

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( Piquant Beef )

(I froze the rest of the minced lamb; I can use it in meatballs, or I believe I do have some Caucasian recipes in the Russian cookbook that call for fat lamb... or possibly 'fat-tailed lamb', which is not necessarily the same thing!)