Toast the whole spices until fragrant. Let cool a bit before pulsing in a spice grinder.
Heat the ghee/oil in a large saucepan over medium high heat.
When the oil is nice and hot, add the toasted spices and stir. Cook for a minute or so, until the aromas are released, but do not burn.
Add the onions and stir to coat with the oil and spices.
Cook on medium low heat for about five minutes, until the onions are translucent, before adding the garlic and ginger puree.
Add the meat and the rest of the spices.
Brown the meat for a couple of minutes and then add the coconut cream, cover and simmer for about one hour to one and a half hours until the meat is nice and tender. Stirring occasionally.