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Lamb with Spinach

8 tablespoons vegetable oil
1/4 teaspoon peppercorns
6 whole cloves
2 bay leaves
1 teaspoon cardamom
2 onions, chopped
6 garlic cloves
2 tablespoons minced gingerroot
2 pounds lamb, cubed
2 teaspoons cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt
5 tablespoons plain yogurt
2 pounds fresh spinach, chopped
1 teaspoon salt

1. In wok heat oil and when hot, add whole peppercorns, whole cloves, bay leaves, and cardamom. Stir, then add chopped onions, garlic cloves, and chopped ginger root. Stir and fry until the onions begin to brown. Add cubed lamb, cumin, coriander, cayenne pepper, and salt. Stir and fry for a minute.
2. Then add yogurt, a little at a time, stirring until well mixed. Add chopped spinach and salt. Cook until the spinach wilts then cover tightly and simmer on low heat for about 1 hour, or until meat is tender. Raise the heat and cook for about 5 minutes, or until most of the water evaporates leaving a thick, green sauce.
3. Remove the whole spices.

Makes 6 servings.