my version -- marinated with ginger, garlic, lemon, yogurt; slowly cooked with cumin, coriander, turmeric, Kashmiri chili, smoked paprika, cinnamon, clove, salt, peppercorn; finished with saffron and ground fennel seeds...
Rogan josh was introduced to Kashmir by The Mughals, whose cuisine was influenced by Persian cuisine. Generally, rogan josh consists of lamb or goat that has been slow-cooked in oil, yogurt and a mix of many different spices. Despite its intense red hue, it is usually not a particularly spicy curry. “Rogan” means clarified butter or oil in Persian, or “red” in Hindi, and “josh” refers to passion – fiery or hot – so this dish is all about cooking in an oil-based sauce with an intense heat. -- Gitika Baveja
"Authentically, this dish does not use tomato. The most flavorful cut of lamb for this dish is the front leg which provides a wonderful stock from the bones. If you aren't able to find it, substitute with whatever lamb legs you have available. Indian cooking is dynamic. Taste between steps and keep checking on the stove heat. If the heat is too high, the dish might begin to lack moisture and the spices may burn. Therefore, the amount of water you use and the timing of when you pour it in can vary." - Food Network