Heat the oil in a large saucepan or flameproof casserole dish. Add the onions, garlic and ginger, and fry for about 5 minutes, stirring frequently, until the onions are golden.
Stir in the chilli, paprika, cumin, coriander, white pepper, cinnamon, cardamom seeds and bay leaves. Cook and stir briefly over medium heat, about 1 minute, and then stir in the yoghurt and 150ml water. Add the lamb, mix well and cover the pan. Simmer gently for 1 1/4 hours or until the lamb is tender.
Add the tomatoes, spinach and chopped coriander. Cook for 2–3 minutes, stirring, until the tomatoes have softened slightly and the spinach has wilted. Taste for seasonings, adding salt and more pepper if desired. Remove the bay leaf and serve garnished with fresh coriander.
lovely texture, good taste although if you like it hot use more chili. I prepared this same recipe with chicken as well as beef, adjusted cooking times according to used meat, and works very well. I added small cubed potatoe bits to the beef version. Great recipe - 18 Jan 2010