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1
Soak the lamb in warm water for 15 minutes to lighten the colour.
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2
Put the ginger, garlic and green chilli in a blender and puree.
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3
Whisk in the yogurt and the 1/4 tsp cumin powder.
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4
Marinate the lamb in this mixture for at least an hour and longer if possible.
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5
Meanwhile, blanch the spinach in boiling water for 10 seconds.
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6
Drain and puree.
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7
Heat the oil in a deep, heavy saucepan with the cinnamon, bay leaf, cardamom and cloves.
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8
When the oil is really hot and the cinnamon leaf starts to fry, add the onions.
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9
Fry for 15 minutes over a low to medium heat.
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10
Add the coriander powder and saute for 2 minutes.
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11
Stir constantly.
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12
Add the 1/2 tsp cumin powder and add a bit of water after 10 seconds.
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13
Allow the spices to cook.
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14
Add the meat and its marinade.
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15
Stir well and cook over a medium heat for 10 minutes, until the yogurt is absorbed.
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16
Saute the meat for 3 minutes, stirring continuously.
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17
Add the tomatoes and tomato paste and cook for a couple minutes.
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18
Add 1-1/4 cups hot water and 3/4 tsp of the salt.
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19
Turn the heat to low, cover and leave to simmer until the meat is nearly done.
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20
Add the spinach, adjust seasoning with salt, if needed.
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21
Mix well.
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22
Cook for 5 more minutes, uncovered.
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23
Sprinkle with a bit of nutmeg and place on a knob of butter just before serving, if you like.
