Heat oil in heavy pan. Add onions and fry until golden brown Addgarlic, ginger and all spices except salt Fry for 5 minutes untilfragrant. If mixture is too dry add a little water. Stir regularly toprevent burning Add lamb and toss through to coat with onion/spices. Fryfurther 10 minutes, stirring to prevent burning/sticking Add thawedspinach and mix thoroughly. Add coconut cream and salt. Stir well. Addcurry leaves, bring to a rapid boil Reduce heat and allow to simmer forat 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 reduceby half the following ingredients: chilli powder and hot paprika.This recipe also lends itself to substituting chicken for the lamb.