1In a large, heavy-based saucepan, heat ghee on high. Brown lamb, in 2 batches, 3 to 4 mins each. Remove from pan.
2Using same pan, reduce heat to low, and cook onion 8 to 10 mins, stirring until tender.
3Increase heat to medium. Add cardamom and chillies, and cook 1 to 2 mins until fragrant. Add curry paste and cook 2 to 3 mins, stirring.
4Return lamb to pan, stirring to coat in curry paste. Add tomato puree and water. Bring to simmer. Cook on low, covered, 40 to 45 mins, stirring occasionally until lamb is tender.
5Meanwhile, prepare cumin rice in a large saucepan. Heat oil on medium, cook spices, bay leaf and saffron 1 min, stirring. Mix in rice to coat. Add water and bring to boil. Reduce heat to low and cook, covered, 8 to 10 mins until all liquid is absorbed. Set aside for about 5 mins, covered.
6Stir spinach through curry and cook 1 to 2 mins until spinach is just wilted. Scatter with coriander and serve with cumin rice.
Photo: Bauers/Rob Shaw