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1
Remove the lamb from the bones, reserving the bones.
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2
Puree the ginger, garlic and green chil1 in a blender.
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3
Whisk the yoghurt and add this to the puree, together with the first 1/2 teaspoon of cumin.
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4
Add the lamb meat to this mix and marinate for at least 1 hour, longer if possible.
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5
Heat the oil in a cooking pot with the cinnamon, cardamon and cloves.
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6
When the oil is hot, add the onions and fry for 15 minutes over a low to moderate heat.
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7
Add the coriander powder and saute for 2 minutes, stirring continuously.
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8
Add the extra cumin and chili powder and after 10 seconds, add a little water.
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9
Cook for another minute or two.
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10
Add the meat, marinade and reserved bones, stir well and cook over a moderate heat for 10 minutes, until the yoghurt is absorbed.
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11
Saute the meat for a further 3 minutes, then add the tomatoes and tomato paste and cook for a couple of minutes.
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12
Add 1 1/4 cups of water and the salt.
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13
Turn the heat to low, cover with a lid and leave to simmer.
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14
When the meat is almost done, add the spinach, mix well and taste for salt.
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15
Cook for 5 minutes unclovered.
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16
When ready to serve, discard the bones, sprinkle with the nutmeg and add the knob of butter if liked.
