Cinnamon (2 sticks)
Cloves (5-6)
Black Cardamoms (4)
Bay leaves (2) - put in oil and 
sliced sweet onion until golden brown (one to one with lamb)
1 Tbsp garlic paste
1 Tbsp ginger paste
add lamb braise 2-3 minutes
and add stock (or water) to cover 
add salt
covered 20-25 mins
add spices: 
2 Tbsp cashimiri red chili powder(can mix with a little water first)
1/2 teaspoon fennel powder
1/2 teaspoon ginger powder
1/2 cup yougurt, wisked
10 more minutes
#-------------------------------
oil
cinnamon
cardamom
clove
black pepper
a bit of star anise and mace
add onions
half the salt
caramelize
ginger+garlic paste
cook a bit
add lamb (marinated for 2 hours in yougurt and green papaya)
40 minutes until the lamb is tender
add chili powder or tomato paste for color
turmeric
garam masala
chopped coriander to garnish
#-------------------------------
 Rogan Josh - Madhur Jaffrey
 
 Recipe By     : Madhur Jaffrey’s Indian Cooking
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Indian                           Beef, Lamb & Veal

   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      1? chunks     fresh ginger, peeled, coarsley chopped
    8      cloves        garlic, peeled
    2      cups          water
   10      tablespoons   vegetable oil
    2      pounds        boned lamb shoulder or leg -- cut into 1? cubes
   10      whole         cardamom pods
    2      whole         bay leaves
    6      whole         cloves
   10      whole         black peppercorns
    1      stick         cinnamon
    2      medium        onions, peeled, finely chopped
    1      teaspoon      coriander seed -- ground
    2      teaspoons     cumin seeds -- ground
    4      teaspoons     red paprika
    1      teaspoon      cayenne pepper, gounnd (adjust to taste)
    1      teaspoon      salt, to taste
    6      tablespoons   plain yogurt
      1/4  teaspoon      garam masala (your favorite)
    1      dash          fresh ground pepper to taste

Put the ginger, garlic and 4 tablespoons of water into the container of an 
electric blender.  Blend well into a smooth paste.
Heat oil in a wide, heavy pot over a medium-high flame.  Brown meat cubes in 
several batches and set aside in a bowl.  Put the cardamom, bay leaves,
cloves, peppercorns, and cinnamon into the same hot oil.  Stir once and wait 
until cloves swell and the bay leaves begin to take on color.  This just 
takes a  few seconds.  Now put in the onions.  Stir and fry for 5 minutes or until the
onions turn a medium-brown color.  Put in ginger-garlic paste and stir for 30
seconds.  Then add the coriander, cumin, paprika, cayenne, and the salt.  
Stir fry  for another 30 seconds.  Add the browned meat cubes and the meat juices.  Now
put in 1 tablespoon of the yogurt and stir and fry for about 30 seconds until
yogurt is well blended.  Add the remaining yogurt, a tablespoon at a time in 
the  same way.  Stir and fry for another 3-4 minutes.
Now add 1 1/4 cups water and bring the contents of the pot to a boil,
scraping in all the browned spices on the sides and bottom of the pot.  
Cover, turn heat to low and simmer for about an hour or until meat is tender.  
Every 10  minutes give the pot a good stir to prevent burning. 
When the meat is tender, take off the lid, turn the fire to medium high
and boil off some of the liquid, stirring all the time, until the sauce is thickened.
Sprinkle the garam masala and black pepper over the dish and mix them in just before you serve it.