Kashmir Lamb with Spinach Recipe

Ingredients

• 600 grams lamb shoulder, diced into 1.5-inch cubes
• 300 grams fresh spinach, washed and roughly chopped
• 3 tablespoons cooking oil (preferably mustard oil or neutral oil)
• 2 medium onion, finely sliced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 medium tomatoes, finely chopped
• 150 grams yogurt, whisked
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 0.5 teaspoons ground turmeric
• 1 teaspoon Kashmiri red chili powder
• 1 teaspoon garam masala
• 1 piece cinnamon stick
• 3 pods green cardamom pods, lightly crushed
• 2 leaves bay leaves
• 250 milliliters water or lamb stock
• 1 teaspoon salt, to taste
• 2 tablespoons fresh cilantro (coriander leaves), chopped, for garnish