Lamb and spinach curry (lamb saag)

Ingredients

• 6 tablespoons Olive oil
• 1 teaspoon cumin seeds
• 6 cloves
• 6 cardamom pods, break open and remove the seeds
• 1 cinnamon stick
• 1 boneless leg of lamb, visible fat removed and cut into 1 pieces
• 2 onions chopped
• 5 garlic cloves, minced
• 2 piece of ginger, finely chopped
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 tablespoon turmeric
• 1 teaspoon salt
• Cayenne pepper to taste
• ¼ - ½ cup water
• 1 tablespoon garam masala
• 2 10 oz pkgs frozen chopped spinach defrosted and all excess water squeezed out
• ¾ cup half and half, or cream