Heat mustard oil in a skillet. Add onions and cook on low heat until they are golden brown, approximately 10 minutes.
In a food processor, combine ginger, chiles, garlic and cumin. Grind well. Transfer to a bowl and combine with the nutmeg, salt, lamb and caramelized onions.
Form into 16 2" meatballs. Refrigerate for 30 minutes.
Dissolve turmeric in 1 1/2 cups water. Bring to a boil.
Add meatballs. Reduce heat to a simmer and cook for 10 minutes. Drain, but reserve the poaching liquid.
In a deep skillet, heat ghee. Add cloves and peppercorns. Cook for 2 minutes, until they become fragrant.
Add spinach and saute for 5 minutes, stirring frequently. Add chile powder, garlic, ginger. Simmer until oil separates, about 5 minutes.
Add reserved cooking liquid, tomato paste and salt. Simmer for 10 minutes, until thickened.
To serve, garnish with sliced almonds and cilantro leaves.