Heat 1 Tbsp of the oil over a high heat and brown the meat in batches, then set aside.
Lightly roast the coriander, cumin, cloves, peppercorns and brown cardamons. Cool, then grind to a fine powder.
Lightly roast the nuts and poppy seeds.
Blend the ground spices, nuts, poppy seeds, ginger, garlic, mace and nutmeg with a little water until smooth.
Fry the onions in the remaining oil until lightly golden, remove with a slotted spoon, then blend with a little water until smooth.
Return the pan and oil to a medium heat, then add the green cardamons, bay leaves and cinnamon.
When the cardamons start to swell, add the blended onions, tomatoes, ground spice paste, turmeric and chilli powder.
Turn the heat down to medium low and fry for about 5 minutes, then gradually stir in the yoghurt.
Continue stirring until the oil satrts to seperate, then add the meat and hot water. Salt to taste.
Cover and simmer over a low heat for an hour or until the meat is tender.
The sauce should be quite thick, so simmer with the lid removed to reduce or add water if required.