Lamb Curry with Winter Vegetables and Spinach

Ingredients

• 1/3 cup ghee
• 2 teaspoons cumin seeds
• 2 teaspoons cloves
• 2 1/4 pounds boned leg of lamb, cut into 1 in cubes
• 2 green chilies, slit lengthways
• 3 Green Cardamom Leaves
• 5 1/2 ounces each parsnip, turnips and carrots, cut into 1/2 in cubes
• 2 large onions, finely chopped
• 1 1/2 cups chicken stock
• 2 cloves garlic, finely chopped
• 8 ounces fresh tomatoes, chopped
• 1 1/2 ounces fresh root ginger, finely chopped
• 14 ounces spinach leaves, finely chopped
• 2 teaspoons red chili powder
• 1 1/2 teaspoons ground mixed spices (equal parts cloves, nutmeg, and mace)
• 1 teaspoon ground turmeric
• 1 teaspoon dill, finely chopped
• 2 teaspoons salt

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