Heat oil in heavy pan. Add onions and fry until golden brown Add garlic, ginger and all spices except salt Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil Reduce heat and allow to simmer for at 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 reduce by half the following ingredients: chilli powder and hot paprika.

This recipe also lends itself to substituting chicken for the lamb.