Lamb curry with spinach

1 kg lamb shoulder, neck fillet or leg, cut into 2½ cm cubes

2 tbsp rapeseed or olive oil

1 onion, peeled and finely diced

2 garlic cloves, peeled and crushed

2½ cm piece fresh ginger, peeled and chopped

1 bay leaf

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

½ tsp cardamom seeds, crushed

Pinch ground cloves

Pinch cayenne pepper

2 level tbsp flour

200g baby spinach leaves

125g natural yoghurt

Salt and black pepper