Method

1. In a large bowl mix lamb meat with salt, pepper, cumin, coriander, turmeric, and chilli powder.
2. In a non-stick sauce pan heat clarified butter, splitter fenugreek until it turns dark.
3. Add onions and saute till brown. Put garlic and ginger paste, and stir for 1 min. until the aroma of roasted garlic comes out. Transfer the coated meat to the onion mixture. Stir and brown well. Add yoghurt. Simmer in low heat till the lamb meat is tender and the sauce has thickened up.
4. Increase the heat to medium, and begin adding spinach in batches. Let each batch of spinach wilt down before adding another batch. Increase the heat to high to evaporate all the excess liquid.
5. Adjust seasoning with salt and pepper. Serve with roti, or rice.