Boil spinach in salted boiling water for one minute. Drain well
Grind spinach and green chillies together to a coarse paste
Heat oil in a thick-bottomed pan. Add bay leaves, green cardamoms, black cardamoms, cinnamon, cloves and cumin seeds.
When cumin seeds begin to change colour, add onions.
Sauté till onions are translucent and Add chopped garlic and continue to sauté for another minute.
Add ginger paste, garlic paste, red chilli powder and lamb.
Cook on high heat, stirring constantly.
Add three cups of water and cook covered until lamb is almost done. [I pressure cooked it]
Add salt and spinach paste and cook till lamb is fully blended with spinach and is tender. Serve hot, garnished with ginger strips.