Categories: Meats 
      Yield: 6 servings 
  
      8 tb Vegetable oil                       2 lb Cubed lamb 
    1/4 ts Black peppercorns                   2 ts Ground cumin seeds 
      6    Whole cloves                        1 ts Coriander seeds 
      2    Bay leaves                        1/4 ts Cayenne pepper 
      6    Cardamom pods                       2 ts Salt 
      2    Medium onions finely chopped        5 tb Plain yogurt well beaten 
      6    Garlic cloves chopped               2 lb Fresh spinach chopped 
      1    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.