A flavorful and hearty lamb curry with a blend of spices and tender spinach.
Heat a large pan over medium heat and add a drizzle of oil.
Ensure the pan is hot before adding the oil to prevent sticking.
Brown the lamb pieces in batches until golden on all sides, then set aside.
Avoid overcrowding the pan to ensure even browning.
In the same pan, sauté the onions, garlic, and ginger until fragrant and softened.
Stir frequently to prevent burning.
Add the cumin, coriander, turmeric, cardamom, and cloves, and cook for 1-2 minutes until aromatic.
Toasting the spices enhances their flavor.
Return the lamb to the pan along with any juices, and add the bay leaves.
Mix well to coat the lamb with the spices.
Pour in enough water to cover the lamb, bring to a boil, then reduce heat and simmer covered for 35 minutes.
Check occasionally and add more water if needed to prevent drying out.
Stir in the cream and cook for an additional 20 minutes uncovered.
Stir occasionally to prevent sticking.
Add the spinach and cook until wilted, about 5 minutes.
Gently fold in the spinach to retain its texture.
Serve the curry hot with steamed basmati rice or naan bread.
Garnish with fresh cilantro for added flavor.
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