Heat a heavy based pan to a moderate temperature.
Add the cardamom pods, cloves and cinnamon, gently stirring with a wooden spoon until you can smell the aroma being released.
Add the coriander seeds, and continue to cook for 30 seconds, then add the cumin seeds and remove from heat.
Stir for another minute in the hot pan, then place into a mortar. Grind well with the pestle (the pod covers will not break down completely). Set aside.
Warm a heavy based pan, and add the ghee.
When the ghee has melted, add the onion and cook until transparent. Add garlic, ginger and chilly, and cook for 30 seconds.
Add the ground spices and the tomato paste, cooking to release the natural sugars.
Add the cooked meat, chopped vegetables and broth. Simmer gently for 30 minutes.
Remove from the heat and stir in the yogurt.
Serve with rice or cauliflower rice and freshly chopped coriander leaves.