Heat 100 ml sunflower oil in a large, heavy-based pan or a karahi if you have one. Toast 1.5 tbsp whole cumin seeds in the hot oil for 10-20 seconds.
Halve and thinly slice two of the 3 large brown onions and add them, along with 1 bulb garlic, chopped, 2 inches fresh ginger root, grated and 1.5 tbsp Shetland sea salt to the cumin seeds. Saute until the onion begins to soften.
Add 2 kg bone-in lamb shoulder and brown all over.
Add 2 tbsp whole coriander seeds, 1 tbsp ground turmeric, 1 tbsp chilli powder, 8-10 whole cloves, 8-10 green cardamom pods, 2-3 cinnamon sticks and 0.25 tbsp garam masala, stir well to coat and pop the lid on the pot. Simmer for ten minutes over medium heat.
Add 200 ml water, stir again, cover and simmer for another ten minutes.
Coarsely chop the third onion and add it to the pan, along with 2 green bell peppers, chopped and 500 grams fresh spinach. You might have to add the spinach in stages, depending on how large your pot is.
Cook for a further 10-20 minutes. Serve with rice or garlic naan, with fresh coriander leaves leaves to garnish.
Video
Notes
Make your own garam masala:Preheat your oven to a very low heat and mix together:
1 part star anise
1 part bay leaf
1 part cloves
1 part cardamom
1 part cinnamon
1/2 part fennel seed
1/2 part cumin seed
1/2 part fenugreek seed
Roast for 40-45 minutes, allow to cool and then grind to a powder. Store in an airtight container.