Cook the rice according to the package directions, adding 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-high heat. Season the lamb with ½ teaspoon each salt and pepper.
Cook the lamb in batches, 2 to 4 minutes per side for medium-rare, adding more oil to the pan if necessary. Serve the lamb with the rice.