The day before, soak the dried plums overnight. The next day, if necessary, remove the seeds and cut them slightly smaller. Cut the lamb into bite-sized cubes and finely chop the shallots and garlic. Heat the oil in a suitable pot. Add the chopped shallots and garlic and slowly sauté over a low heat until light. When the shallots are soft, add the lamb and sauté over high heat. Deglaze with the vegetable soup, stir well and bring to the boil once. Now season with a pinch each of salt, pepper, cloves, nutmeg, cinnamon powder and allspice and a squeeze of lime juice. Cover and simmer the lamb until tender, about 1 1/2 hours. Stir repeatedly and add more soup or water if needed. Meanwhile, wash the spinach leaves, drain well and cut a few times. Add together with the plums and steam for another 15-20 minutes. Finally, season to taste with salt and pepper.