1 Ask your meatman to split flank steak, butterfly fashion.
Or, at home, split it yourself, working slowly with a sharp long-blade knife and cutting with a sawing motion as evenly as possible.
Pound steak with a mallet or rolling pin to make it evenly thin.
2 Saute onion in 2 tablespoons of the oil until soft in a large skillet.
Stir in wheat pilaf; cook 2 minutes, or until lightly browned.
Stir in curry powder and water; cover skillet.
3 Bring to boiling, then simmer 15 minutes, or until liquid is absorbed.
Cool slightly; spread over meat in a thin layer.
4 Drain spinach, then pat as dry as possible between paper towels.
5 Drain kidney beans, saving liquid.
Mix beans, spinach, cardamom seeds and 1/2 teaspoon of the salt in a medium-size bowl; spread over pilaf layer.
6 Starting at one long side, roll up tightly, tucking in any loose stuffing; tie with string every 2 inches.
Sprinkle with remaining 1 teaspoon salt and pepper.
7 Brown roll in remaining 2 tablespoons oil in the large skillet or in an electric slow cooker with a browning unit; remove and reserve.
8 Stir tomatoes, lemon juice and saved bean liquid into pan until well-blended.
9 Place the stuffed meat roll and sauce in slow cooker; cover.
10 Cook on low (190° to 200°) 10 hours, turn-ing meat after 5 hours, if possible, or on high (290° to 300°) 5 hours, turning meat after 3 hours, if possible.
Place meat on heated serving platter and remove strings.
Cut into 1 -inch slices and serve with pan sauce.