Categories: Lamb, India 
      Yield: 6 servings 
  
      8 tb vegetable oil                       2 lb cubed lamb 
    1/4 ts black peppercorns                   2 ts ground cumin seeds 
      6 ea Whole cloves                        1 ts coriander seeds 
      2 ea Bay leaves                        1/4 ts cayenne pepper 
      6 ea Cardamom pods                       2 ts salt 
      2 ea Medium onions finely chopped        5 tb plain yogurt well beaten 
      6 ea Garlic cloves chopped               2 lb fresh spinach chopped 
      1 ea Inch cube of ginger chopped       1/4 ts garam masala 
  
  Heat the oil in a large pot over a medium-high flame.   When hot, put in 
  the  peppercorns,  cloves,  bay leaves,  and cardamom pods.   Stir for a 
  second.  Now put in the onions,  garlic and ginger.   Stir and fry until 
  the onions develop brown specks.  Now add the meat, ground cumin, ground 
  coriander,  cayenne pepper,  and 1q/2 of the salt.   Stir and fry for  a 
  minute.   Add  1 tablespoon of the yogurt.   Stir and fry for a  minute. 
  Keep doing this until all yogurt has been incorporated.  The meat should 
  also  have a slightly browned look.   Add the spinach and the  remaining 
  salt.   Stir to mix.   Keep stirring and cooking until the spinach wilts 
  completely.   Cover  tightly and simmer on low heat for about 1 hour  or 
  until meat is tender. 
  Remove the lid and add the garam masala.  Turn the heat to medium.  Stir 
  and  cook  another  5  minutes until most of the water  in  the  spinach 
  disappears and you have a thick,  green sauce.   Remove the whole spices 
  and serve.