8 tb Vegetable oil

    1/4 ts Black peppercorns

      6    Whole cloves

      2    Bay leaves

      6    Cardamom pods

      2    Medium onions finely chopped

      6    Garlic cloves chopped

      1    Inch cube of ginger chopped

      2 lb Cubed lamb

      2 ts Ground cumin seeds

      1 ts Coriander seeds

    1/4 ts Cayenne pepper

      2 ts Salt

      5 tb Plain yogurt well beaten

      2 lb Fresh spinach chopped

    1/4 ts Garam masala

  Heat the oil in a large pot over a medium-high flame.
    When hot, put in the  peppercorns,  cloves,  bay
  leaves,  and cardamom pods.   Stir for a second.  Now
  put in the onions,  garlic and ginger.   Stir and fry
  until the onions develop brown specks.  Now add the
  meat, ground cumin, ground coriander,  cayenne pepper,
  and 1q/2 of the salt.   Stir and fry for  a minute.
    Add  1 tablespoon of the yogurt.   Stir and fry for
  a  minute. Keep doing this until all yogurt has been
  incorporated.  The meat should also  have a slightly
  browned look.   Add the spinach and the  remaining
  salt.   Stir to mix.   Keep stirring and cooking until
  the spinach wilts completely.   Cover  tightly and
  simmer on low heat for about 1 hour  or until meat is
  tender. Remove the lid and add the garam masala.  Turn
  the heat to medium.  Stir and  cook  another  5
  minutes until most of the water  in  the  spinach
  disappears and you have a thick,  green sauce.
    Remove the whole spices and serve.