Directions

1. Remove seeds and white membrane from the chilli and chop finely.
2. Set aside with garlic and ginger.
3. Heat 2 Tbsp oil in frying pan and brown the lamb in batches, drain on paper towel.
4. In a dry frying pan combine fenugreek, cumin, mustard, cinnamon and cardamon.
5. Cook for 1 minute or until seeds start to pop.
6. Set aside. Heat remaining oil and cook onion until softened, 3-4 minutes, then add roasted spices.
7. Add garlic, ginger, chilie, turmeric, cumin, chili powder, coriander and bay leaves to onion.
8. Cook for 1 minute, then add lamb and stock.
9. Bring to boil then reduce heat to low and cook, covered for 1 1/4 hours.
10. Stirring occasionally.
11. Add spinach and salt, cook for 5 more minutes or until spinach is wilted.
12. Stir in coriander and yoghurt, discard cinnamon stick and bay leaves and serve.