Mutton Haleem

Add 4 tbsp jeera, 1 tsp clove, 3 piece black cardamom, 1 piece cinnamon stick, 1 piece green chilli (stem removed), 10 peeled garlic cloves, 8g ginger, 2 medium hand chopped onions, 0.5 tsp turmeric, 1 tsp coriander powder, 1 tsp jeera powder, 0.5 tsp kashmiri mirch, 2 piece tomato (cut into halves), 80ml water, and 8g refined oil to The Upliance jar.

The Upliance will now cook and blend the aromatic gravy base. It will first sauté for 5 minutes on low heat with automatic stirring. Then, it will briefly sauté for 30 seconds on medium heat. Following this, the device will cut/blend for 10 seconds on low heat to achieve a smooth paste. Finally, it will cook the base for another 5 minutes on low heat with automatic stirring.

Add the separately prepared boiled mutton and grains (50g daliya, 20g pearl barley, 30g masoor dal-split, 400g mutton boneless, 1.25 tsp salt, and 600ml water from an external pressure cooker) and the remaining 0.75 tsp salt to The Upliance jar. The device will then cook the Haleem on low heat for 60-70 minutes with automatic stirring, ensuring all ingredients are well combined and tender.

Once the Haleem is cooked, garnish it with 5 tbsp ghee, 2 medium hand chopped caramelized onions (prepared separately), 1 tbsp squeezed lemon juice, ginger slices, and 2 stems minced coriander leaves. The delicious Mutton Haleem is now ready to serve.