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1
Heat the ghee or oil in a heavy pot and add the cumin seeds and cloves. When they crackle, add the onions and saute until they become light golden in color. Add the garlic and ginger and saute for a further 2-3 minutes or until the garlic begins to change color.
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2
Sprinkle in the red chili powder, cardamom, turmeric and salt and stir for another couple of minutes until the spices begin to release their aromas and the fat starts to separate out. Now add the cubes of lamb and cook for 5-6 minutes, stirring constantly, until the lamb begins to brown around the edges.
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3
When most of the liquid has evaporated and the lamb is getting browned, add the green chilies, turnips and carrots and stir. Pour in the lamb stock. Reduce the heat to low, cover with a lid and cook until the lamb is three-quarters done.
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4
Remove the lid, add the tomatoes and cook for a further 10-12 minutes or until the lamb is nearly cooked and the tomatoes are incorporated with the masala. Stir in the spinach and increase the heat again. Cook for 2-3 minutes. (You can cover with a lid if you wish, to speed up the cooking of the spinach.)
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5
The lamb and spinach should be cooked by now, so check for seasoning and correct if required. To finish the dish, sprinkle with the ground mixed spices and dill, then cover the pan with the lid and remove from the heat.
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6
Remove the lid from the pan at the table and serve immediately.
