Cook the rice according to the package directions, adding the curry powder to the water before cooking. Gently fold the cherries and basil into the cooked rice.

Meanwhile, heat the oil in a large skillet over medium-hot heat. Season the lamb with 1/2 teaspoon each salt and pepper and cook in batches, 2 to 4 minute per sides for medium-rare, adding more oil to the pan if necessary. Serve the lamb with rice.