Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        lean lamb
   2      medium        tomatoes -- chopped
   1      teaspoon      ground cayenne pepper
     1/2  teaspoon      turmeric
     1/2  teaspoon      ground cumin seeds
   1                    cinnamon stick -- crushed
     1/2  cup           sour cream
     1/2  teaspoon      cardamom seeds -- crushed
   1      10 oz packet  fresh spinach
   6      cups          water
   1      large         onion -- chopped
   4                    garlic flakes
   1      tablespoon    chopped fresh ginger
     1/2  cup           oil
   8                    cloves
                        salt to taste

Preparation:

Wash and drain spinach, place in a saucepan, add 6 cups of water, boil for 3 minutes and remove from heat. Cool and reserve the spinach with 1 cup of liquid, and puree it in a blender. Set aside. Puree the onion, ginger, garlic in a blender with water. Heat oil in a pan, add the cloves, onion puree and stir fry briskly for 2 minutes until the puree starts turning brown. Add the meat and continue to fry until the meat starts browning. This should take a couple of minutes. Add the tomatoes, cayenne pepper, turmeric, cumin, cinnamon, sour cream, cardamoms, salt and stir fry for a few seconds Now, add spinach puree, reduce heat and cook this way until the meat gets tender. Serve hot.