Toast the cumin and coriander seeds in a dry pan, then grind them together and mix them with the Cayenne pepper and Turmeric.

Brown the minced meat in a sauté pan and then drain off the excess fat.

Add the Cumin seed, Tomato paste and the Chili-Ginger-Garlic paste and stir well until incorporated and cooked through. Remove to a bowl and set aside.

Fry the onion in a little oil until soft and then add the dry spice blend. Stir until the aroma is released and then add the spinach leaves and a few tablespoons of water to make some steam.

When the Spinach is wilted, add the meat mix back into the pan along with the cream and a half-cup or so of water.

Continue to cook over medium heat until the liquid is almost entirely absorbed.

Serve immediately, or chill overnight to let the flavors meld and reheat for service the next day.