Heat the ghee in a large frying pan over medium heat. Add the onions and saute until lightly browned. Add the ginger and garlic; saute for a further 2 to 3 minutes, until fragrant. Add the lamb, increase heat to medium high, and cook for 10 minutes. Stir occasionally so the onion mixture does not burn.
Add coriander, chilli powder, turmeric, cumin seeds, garam masala, yoghurt and salt. Reduce heat to medium and simmer for 15 minutes.
Add the spinach to the pan, and reduce heat to low. Simmer until the spinach has wilted and the lamb is tender. Ensure most of the liquid has evaporated.
Serve immediately, with an additional tablespoon of ghee for added richness, if desired.
A tasty one. Just went a pinch of salt. Care needed to ensure the lamb is nice and tender. I added the yoghurt to the curry I wanted to eat. Stored it longer term yoghurt-less. Delicious second time round - 02 Nov 2011