Yakhni

500 Yogurt, plain, whole milk
1 tsp Cumin seed
1 tsp Fennel seed
1 tsp Ginger, ground
1 tsp Turmeric, ground
1.50 tsp Salt
4 cloves Garlic
3 gram(s) Cook pure ghee
1000 grams Lamb Shank
2 tsp Amul Pure Ghee 14g/1 tbs=1 serv
0.5 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT)

In an electric pressure cooker add oil a littlemake it hot,add cumin seeds,add turmeric,add hing,add salt ,ginger garlic paste 1 tblsp and 4 cups water and bring to boil,Add lamb pieces .cover and cook for 60 mins on high pressure and npr.
In another pan( not on heat) take 1/2 kg curd add xanthum gum and stir well dissolving all pieces of curd.Now put the above lamb stock leaving the lamb pieces behind.Put on stove and stir well avoiding the curd to settle to the bottom.Now cover and bring to boil.Add the lamb pieces
and cover and cook for 30 mins.
Take a small pan .add ghee,add cumin seeds,turmeric powder 1 tsp,garam masala powder 1 tsp,fennel seeds 1 tsp,saute well,put this in the chicken yakhni above..cover and serve with rice.