Trim the fat and bone from the lamb shoulder.
Heat up the butter in a small cookpot or frying pan, and brown the dry spices.
Brown the meat.
In a bowl, using a spoon, mix the cream cheese with 1 tsp water until smooth, then add 2 tbs water and mix so more.
Add the cheese/water mixture.
Add the spinach and the sweet and hot peppers. Reduce until the creamy sauce coats the meat without being runny.