So this is my simple take on a Rogan Josh.  It's a wonderfully tender lamb curry with a nice, rich reddy brown colour.  Originally the colour would come from Kashmiri chillies, however these days a lot of  restaurants will use food colouring, which is a Bad Thing.  I use Kashmiri chillies in mine and also a dollop of tomato puree.  Now, Kashmiri's are quite mild, so if you are not going to use them but use normal chilli powder instead, you'll probably want to halve the amount you put in.
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Method

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​Brown the lamb in the ghee or oil for 5 minutes. And remove from pan.  Add the chopped onions and fry until sort and golden. 

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Add the ginger and garlic paste, coriander, garam masala, salt, turmeric and chilli powder and mix together, frying for a further 30 seconds to a minute.

Add the water, bay and tomato purée, mix and bring up to a boil.  Reduce to a simmer, cover and cook either on a low hob or in an oven at 150c for 2 hours, or until the lamb is really tender.   Add a bit more water if it looks like it's drying out ay any point.

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Serve, topped with fresh coriander, with some lovely fluffy basmati rice.