Put the tomatoes, ginger and garlic in a food processor and blitz until smooth.
Heat a little oil in a saucepan. When it is hot, add the bay leaves, cardamom pods and cinnamon stick. Cook for about half a minute then add the onion and green chillies.
Cook until the onion is soft (about 5 minutes) then stir in the ground coriander and garam masala as well as the ginger, garlic and tomatoes.
Add the lamb and a dash of water. Bring to the boil then simmer very gently for 2.5 hours.
Add the spinach. Cook for another half hour.
Serve with rice or Indian bread with a little chopped fresh coriander on the top.
Notes
Nutritional information is approximate and a guideline only.