1. Defrost spinach.
2. Pulse onion,ginger and garlic in a food processor and make paste.
3. Heat oil in pressure cooker. Add bay leaves, cardamom, cloves, chopped onions, ginger and garlic.
Stir and cook over high heat for 5 minutes.
4. Put in the lamb, spinach, 2 cups water, salt, coriander, cumin and cayenne.
Stir and cover. After full pressure .Lower heat. Cook on low heat for 15 minutes.
5. Cool with cold water. Take off pressure. Add garam masala. Bring contents to boil till sauce is reduced and thick.