Bring a large saucepan of water to boil. Add spinach leaves. Let it blanch for about a minute. Remove spinach from water and transfer to a bowl of cold water.

To make the spinach puree, place cooled spinach leaves, green chilies and coriander (cilantro) leaves in a food processor and grind to a smooth puree. Set aside.

Heat 1 tablespoon oil in a large frying pan over high heat.

Add lamb. Cook, stirring, for 5 minutes or until all sides are browned. Season with salt.

Add 2 cups water. Cook, covered, for about 1 hour. Remove from pan. Set aside.

Reduce heat to medium-high and add 1 tablespoon oil and 1 tablespoon ghee to the pan.

Add onions. Saute, stirring occasionally, for about 2-3 minutes or until browned.

Add garlic and ginger. Saute, stirring, for 1 minute or until fragrant.

Add ground turmeric, ground cumin, ground coriander, paprika and red chili powder. Saute, stirring, for 30 seconds.

Add tomatoes. Cook, stirring occasionally, for 2 minutes or until the tomatoes are mushy.

Add fried lamb, spinach puree, garam masala and kasuri methi (dried fenugreek leaves). Season with salt.

Heat through. Garnish with more coriander (cilantro) leaves if you like.