We begin by cooking the diced lamb in the pressure cooker. Melt a tbsp of ghee in a pressure cooker and add the diced lamb. Once it browns up, add a pinch of turmeric powder and about a cup of water (or more depending on how much meat you have) and pressure cook it for about 8 whistles. Once its done, keep the lamb pieces aside and save the water it was cooked in for later.

In a pot heat a tbsp of ghee. Add the cinnamon stick, cumin seeds, cardamom pods, cloves and the red chilies and saute for a couple of minutes.

Next add the diced onions and the ginger and garlic paste. Saute till the onion starts to brown a bit and then add the turmeric powder, coriander powder and cumin powder.

Add the diced tomatoes. Cover with a lid and let it cook on medium low heat. Once the tomatoes break down and soften a bit, add the spinach. After the spinach wilts and cooks through, transfer to a blender and puree it to a smooth consistency. You can use the water the lamb was cooked in, to loosen up the mixture if needed. Be careful that you don't burn yourself in this process!

Heat a tbsp of ghee in the pot and return the blended spinach mixture. Add the kasoori methi and season with some salt.

Let this simmer for 10 minutes and then add the cooked lamb. If you want to loosen up the curry, add the water from the pressure cooker.

Final step is to stir in the cream and the garam masala.

Serve hot with some fresh hot rice and roti/ naan.