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Prepare the fresh herbs in a large plate.
Combine the spices in a bowl. Lightly season the lamb with coarse sea salt all over.
In a well-heated medium size Dutch oven, add 2 tbsp oil. Sear the lamb over medium-high heat about 2 minutes per side (4 minutes total). Set aside to cool to room temperature.
Use the remaining fat, add 1 tbsp oil, saute the fresh herbs in the plate with ½ tsp salt over medium-high heat until fragrant, about 1 minute.
Lower the heat to low, add the spices in the bowl. Stir for 30 seconds and turn off the heat.
Slice the lamb to 1.5-inch bite sizes and add them to the pot with coconut cream. Use a wooden spoon to stir and scrap the bottom to make sure nothing sticks. Cover with a lid and simmer over low heat for 30 minutes or until the lamb is fork tender. Remember to scrap and stir the pot periodically so nothing is stuck to the bottom.
Slice the mushrooms or use your hands to separate them. Add them to the pot with spinach. Stir for 1 minute. Season with salt to taste.
Drizzle with lime juice and stir-in the yogurt. Serve hot.