Heat a frying pan on medium heat and roast the coriander seeds, cumin seeds, poppy seeds, cloves, peppercorns, cinnamon stick and cardamom seeds until golden brown. Leave to cool and then grind to a powder.
Heat a frying pan on medium heat and roast the coconut, almonds, mace and nutmeg until light brown.
Heat the ghee or oil in a large heavy bottomed saucepan on medium heat. Fry the onion seeds for 30 seconds.
Put in the onion, garlic, ginger and the bay leaves and fry until golden brown.
Mix in the meat pieces and fry for 5 minutes.
Stir in the red chili, turmeric, salt and the roasted ingredients, then the tomatoes and cook until all the liquid has been absorbed and the ghee appears on the surface of the mixture.
Add the yogurt and cook again until all the liquid has reduced.
Add the water and green pepper and bring to the boil. Cover and simmer for 10 minutes.
Add lemon juice and sugar and cook for 1 minute.
Sprinkle over the garnish before serving.