Heat vegetable oil in a pan and fry onion, garlic, and ginger for 5 minutes.
Brown the lamb mince in the pan.
Stir in spices and tomato, cooking for 7 minutes until the tomato breaks down.
Mix in spinach, season with salt and pepper, and remove from heat.
Combine flour, salt, and warm water to form a dough.
Knead the dough on a floured surface until elastic.
Divide dough into 4 small pieces and roll into thin circles.
Press black onion seeds into the dough circles.
Dry-fry each chapatti in a pan until golden-brown and bubbling.
Serve the hot stew with the fresh chapattis.