Pan-fried spiced lamb and flageolet beans

¼ teaspoon ground cumin

¼ teaspoon ground coriander

pinch of chilli powder

2 teaspoons olive oil

2 x 75 g (3 oz) lean lamb steaks, all fat removed

½ small onion, sliced

1 garlic clove, crushed

2 tablespoons lemon juice

200 g (7 oz) can flageolet beans, rinsed and drained

2 teaspoons chopped mint

1 tablespoon half-fat crème fraîche

salt and pepper