Heat oil in heavy pan.  Add onions and fry until golden brown Add
garlic, ginger and all spices except salt Fry for 5 minutes until
fragrant. If mixture is too dry add a little water.  Stir regularly to
prevent burning Add lamb and toss through to coat with onion/spices. Fry
further 10 minutes, stirring to prevent burning/sticking Add thawed
spinach and mix thoroughly.  Add coconut cream and salt. Stir well.  Add
curry leaves, bring to a rapid boil Reduce heat and allow to simmer for
at least _1.5_ hours covered.  Remove lid and simmer till sauce reduces,
usually 15-30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry reduce
by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.