Marinate lamb with yogurt, turmeric, chilli flakes, coriander, and salt for a couple of hours
Heat oil and fry the onions
Add the marinated lamb and fry
Add ginger/garlic paste, garam masala, coriander, cardamom pods, tomato purée, chopped tomatoes, and lamb stock to the lamb and onions
Cook in the oven at 150°C for at least 2 hours until lamb is tender and pulls apart easily
Add spinach for the last 10 minutes of cooking
Serve with fresh coriander leaves and ginger sticks and chilli as garnish
Serve with extra long grain basmati rice
