Ingredients:

2 tablespoons coconut oil
2 pound lamb necks, trimmed and cut into 2-inch
pieces crosswise
Salt, as required
2 medium onions, chopped
3 tablespoons fresh ginger, minced
4 garlic cloves, minced
2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon ground turmeric
¼ cup coconut milk
½ cup tomatoes, chopped
2 cups boiling water
30 ounces frozen spinach, thawed and squeezed
1½ tablespoons garam masala powder
1 tablespoon fresh lemon juice
Freshly ground black pepper, as required

Instructions:

1. Preheat your oven to 300 ºF.
2. In a large Dutch oven, melt coconut oil over medium-high heat and stir fry the lamb pieces with salt for about 4-5 minutes or until browned completely.
3. Transfer the lamb onto a plate and reduce the heat to medium.
4. In the same pan, add onion over medium heat and sauté for about 10 minutes. 
5. Add ginger, garlic and spices and sauté for about 1  minute.
   
6. Add coconut milk and tomatoes and cook for about 3-4 minutes.
   
7. With an immersion blender, blend the mixture until smooth.
   
8. Add lamb, boiling water and salt and bring to a boil
   
9. Cover the pan and transfer into the oven.
   
10. Bake for about 2½ hours.
    
11. Now, remove the pan from oven and place over medium heat.
    
12. Stir in spinach and garam masala and cook for about 3-5 minutes.
    
13. Stir in lemon juice, salt and black pepper and remove from heat.
    
14. Serve hot.

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