Kashmiri Yakhni Recipe - Cee Pee Spices

Ingredients

• 1kg lamb, cut from breast, washed and drained
• 2 tbsp Cooking oil
• 1 cup Mustard Oil
• 5 cups Yogurt
• 2 tsp Corn Flour
• Salt to taste
• ½ tsp Cee Pee Hing dissolved in water
• 2 tsp Cee Pee Mutton Curry Masala Powder
• 2 tsp Cee Pee Fennel Seeds
• 2 tsp Cee Pee Ginger Powder
• 2 Cee Pee Cloves
• 1 Bay Leaf
• 1-inch Cinnamon Stick
• 1 Brown Cardamom
• 2 Green Cardamom
• 2 tsp Black Jeera Seeds