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Place onions, ginger, garlic,lemon grass and fresh chilli in a food processor and blend into a paste. spray a large pan with fry light and cinnamon stick and kaffir leaves and fry for 30 seconds. Add onion paste and fry for few mins stirring frequently. Add dried spices and sugar and cook for 5 mins and some of the stock to avoid sticking to pan.Add lamb and cook for 3 mins pour in stock and coconut milk bring to the boil then reduce heat to lowest setting cover and cook for 30 hour very sealed lid. cook for a further 40 mins uncovered for sauce to thicken. Divide spinach ito bowls top with lamb and serve with rice and green veg.
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