Kashmiri

I loved creating and making this curry. However when it came to tasting it was far too hot to eat. I even left the chilli out as I never used the Bassar spice mix before, which I bought. I’m use to making our family recipe of Kashmiri lamb but wanted to try something different. Our spices are cumin, coriander, fenugreek, chilli turmeric, garam masala. Have any suggestions to bring the heat down?