Heat a large saucepan with one tablespoon of oil and brown the lamb over high heat.
Remove the lamb and fry onions, garlic, chillies, and ginger in the remaining oil until soft.
Stir in the turmeric, garam masala, cumin, and chilli powder for one minute.
Add the flour and cook for one additional minute.
Add tomatoes and coconut milk and bring the mixture to a simmer.
Return the lamb to the pan and add enough chicken stock to cover the meat.
Cover and cook on low heat for one hour until the lamb is tender.
Skim off excess fat and stir in the spinach and pomegranate seeds until wilted.
Ster in the yoghurt and season with salt and pepper.
Serve the curry with steamed basmati rice.