Place the tomatoes in a bowl and use the hot spinach drainwater to cover the tomatoes
After 2 minutes rinse the tomatoes under cold water and peel and cut them. Let the spinach further drip dry
In another heavy bottomed pan, melt 1 tbsp of ghee and add the red chillies, cinnamon stick, cardamom seeds from the pods and cloves until fragrant
Then add the cumin and coriander seeds and when they start to pop add the onions
Panfry the onions on medium, until they are golden brown, 15-20 minutes Use a lid for the last 10 minutes. Do not led the onions caramelize
Subsequently add the ginger, remaining minced garlic and turmeric and heat for 2 minutes on medium high
Then add the diced tomatoes and fry on medium for about 5 minutes or when the tomatoes have become soft
Add one quarter of the spinach and cook for 1 minute
Transfer the contents to a bowl. Reserve the cinnamon stick
After the meat has braised for 1.5-2 h and is tender, add the juices to the bowl as well.
Use the immersion blender to make a thick slurry. If too thick, add some meat broth
Transfer the slurry back to the pan and cover with the ground cumin and cardamom; heat for 1 minute
Transfer the meat pieces into the slurry and heat for 15 more minutes
Cut the drained spinach with a knife fine
Bring the mixture to taste with salt
Just before serving mix in the spinach and heat through
Optionally add some yoghurt or cream before serving
Serve with some fresh coriander leaves