Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tablespoons   vegetable oil
     1/4  teaspoon      black peppercorns
   7                    cloves
   2                    bay leaves
   6                    cardamom pods
   1      cup           onions -- finely chopped
   8      cloves        garlic -- finely chopped
   1      1 inch piece  fresh ginger root -- finely chopped
   2      pounds        lamb shoulder -- boned and cubed
   2      teaspoons     ground cumin
   1      teaspoon      ground coriander
     1/2  teaspoon      salt
   5      tablespoons   natural yogurt -- beaten
   2      pounds        fresh spinach -- washed, trimmed and
                        -- chopped
     1/4  teaspoon      garam masala

Preparation:

Put oil in large pan and set over medium-high heat. When hot, put in peppercorn, cloves, bay leaves, and cardamom pods. Sir for a second. Put in onions, garlic and ginger. Stir and fry until onions develop brown specks. Add meat, cumin, coriander, cayenne and 1 teaspoon salt. Stir-fry 1 minute. Add 1 tablespoon yogurt. Stir fry 1 minute. Add another tablespoon yogurt. Continue until all yogurt is mixed in and meat looks brown. Add spinach and remaining salt. Stir. Cook until spinach wilts. Cover and simmer over low heat for 1 hour and 10 minutes or until meat is tender. Remove lid and add garam masala. Cook 5 minutes on medium until spinach liquid disappears into a green sauce. Remove whole spices.