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Preheat the oven to 160C (140C for fan or Gas Mark 3).
Place a large ovenproof frying pan or flameproof casserole dish on the stove. Heat until the dish is hot, then add oil and cook your lamb until it is golden. Set aside the lamb.
Add the peppers and leeks to the dish. Cook for three to four minutes until they begin to go soft and tender.
Add the garlic and spices, then cook for 10 more seconds.
Pour the passata sauce and 100ml of water into the dish, then add back in the lamb. Season with salt and pepper and bring the mixture to a boil.
Place a lid on the dish and put it in the oven for two hours to slowly cook.
Once the time is up, remove the dish from the oven and add both the balsamic glaze and spinach. Stir the mixture until the spinach has fully wilted.