Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   ghee
                        mustard seeds
   1 1/2  tablespoons   garlic cloves -- crushed
   2      teaspoons     cardamom seeds -- crushed
   1      tablespoon    ground coriander
   1 1/2  inches        fresh root ginger -- peeled and chopped
   2      pounds        lean boned lamb -- cubed
   1      medium        onion -- chopped
   3                    green chiles -- chopped
   1      teaspoon      sugar
   1      teaspoon      turmeric
   2      pounds        spinach -- trimmed, washed and
                        -- chopped
   1 1/2  teaspoons     salt
     1/2  teaspoon      black pepper
   3      tablespoons   yogurt

Preparation:

Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chiles and sugar and fry until the onion is golden brown. Stir in the turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 300F. Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once. 4-6 servings. From "The World of Cooking: Indian Cooking" by Isabel Moore 1973