Punjabi Beef and Spinach Curry (Saag Gosht)

Name: Punjabi Beef and Spinach Curry (Saag Gosht)
Cuisine: Asian, Indian
Ingredients: 1½ pounds beef chuck (or lamb), cut into ½ inch cubes, patted dry and sprinkled with salt and pepper; 1 tablespoon extra virgin olive oil; 1 tablespoon ghee (or butter) (paleo: use grass fed or substitute more oil); 1 large yellow onion, thinly sliced (about 2 cups); 2 cloves garlic, minced; 1 tablespoons fresh ginger, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon sweet paprika; ½ teaspoon turmeric; ⅛ teaspoon ground cloves; ⅛ teaspoon ground cinnamon; ½ teaspoon garam masala; 1 tablespoon tomato paste; 2 roma tomatoes, chopped; 2 tablespoons plain whole fat yogurt (paleo: omit); 2 cups beef stock; 5 green cardamom pods; 1 bay leaf; ½ teaspoon salt; 1 (10 oz) package frozen chopped spinach, thawed and thoroughly drained