Directions

1. Cut lamb meat into small even cubes. Remove fat. Rinse the meat under cold water several times. Drain and pat dry. Set aside.
2. Heat oil in a saucepan over medium heat. When oil is hot, but not smoking, add bay leaf, cinnamon stick, and curry leaves into oil.
3. Add fenugreek, cumin, fennel seeds, and urad dal. Stir-fry until urad dal turns golden.
4. Immediately add onion, tomato, garlic, and ginger. Add turmeric and cook until onions are tender.
5. Increase heat to medium high. Add lamb and stir for 3 to 5 minutes until lamb is coated with turmeric mixture and begins to turn brown.
6. Add curry powder, cayenne powder, black pepper and cumin powder.
7. Stir and mix the powders well into meat. Add tomato sauce and salt. Cook and stir for another 2 minutes. Add 2 cups of water.
8. When mixture begins to boil, reduce heat to medium-high.
9. If cooking in saucepan, cover and cook about 20-30 minutes, stirring often, until meat is tender. Additional tomato sauce and water can be added, about 1/4 cup at a time, if the sauce becomes too thick or if the meat is not yet tender.
10. Add fresh baby spinach to the saucy lamb dish. Stir well into meat mixture. Serve warm.