Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
Chop the coriander stems and add to the curry.
Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.
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