Rogan Josh is a curry dish from the region of Kashmir and you can taste the beautiful combination of spices in the spiceblend. There are many variations out there and this one is from Melissa Joulwan from the book Well Fed
In a small bowl combine all the spices together and mix them well with a fork. Set aside. Cut the meat into chunks and season generously with salt and pepper
Heat the coconut oil in a Dutch oven or large pan over medium heat and add the meat in batches. Brown all over and as soon as that is done at the chopped onion to it.
Bake until the onion becomes soft and a little browned. Add the spicemix to the pan and stir until it becomes fragrant. This should take about 30 seconds. Make sure it doesn't burn.
Pour the coconut milk and the water in the pan and increase the heat to bring it to the boil. As soon as it boils, turn the heat down and put the lid on. Let it simmer for 1-2 hours or until the meat is tender.
Once cooked remove the lid and continue to cook to reduce the sauce somewhat.