Kitchen appliances and utensils: cauldron (5 l capacity) or a wok pan (5 l capacity) with a lid, cutting board, knife, bowls for chopped vegetables (4-5 pcs.), a plate with a diameter slightly smaller than a cauldron or wok pan.
Ingredients
| Name | amount |
| Fat mutton | 1.2 kg |
| Fat tail mutton | 0.2 kg |
| Large eggplant | 1 PC. |
| Zucchini medium | 2 pcs. |
| White cabbage | 0.8-1 kg |
| Fresh Tomatoes | 0.5 kg |
| Medium carrot | 2 pcs |
| Sweet pepper | 0.5 kg |
| Onion | 1 kg |
| Small potato | 1 kg |
| Garlic heads | 3 pcs. |
| Salt | taste |
| Zira seeds | 1 tsp |
| Black peppercorns | 10 pieces. |
| Ground coriander | 1 tsp |
| Sweet paprika | 0.5 tsp |
| Hot chili peppers | 1 pod |
| Provencal herbs | 1 tbsp. l |
| Greens (cilantro, parsley, dill, basil) | along the beam |
Step cooking
Basma - This is, in fact, meat stewed in its own juice and a variety of vegetables, supplemented with spices and seasonings. It is better to cook stew from young vegetables and fresh meat, then the taste of the dish is more tender and bright. Water is not added to basma during cooking.
Ingredient preparation
- Wash the meat well (1.2 kg), cut into pieces measuring 3 cm by 3 cm (you can slightly larger). Fat tail fat (0.2 kg) cut into thin plates.
- Wash vegetables (potatoes, carrots, eggplant, zucchini, bell peppers, tomatoes) and greens. Peel the carrots (2 pcs.), Cut into rings with a thickness of 0.5 cm. Cut the eggplant (1 pcs.), Zucchini (2 pcs.) With rings about 1 cm thick.
- Peel the onion (1 kg), cut into half rings.
- In Bulgarian pepper (3-4 pcs.) Remove the middle and the stalk. Cut each pepper into 10-12 pieces (lengthwise).
- From the cabbage head (0.8-1 kg), remove the whole 6-7 top leaves. Cut the head in half, chop in large strips. Salt a little, remember until soft with a little juice.
- Cut tomatoes (0.5 kg) into large rings or slices. From the washed heads of garlic (3 pcs.), Remove the top layer of the husk without dismantling the head into cloves.
- Set aside some greens, several branches from each bunch (cilantro, parsley, dill, basil - one at a time) to set aside the finished dish when serving. Coarsely chop the rest of the greens.
A dish with our usual beef or pork tastes no less great.
Basma Harvest
- Lay the bottom of a cold cauldron (wok pans) with plates of fat tail fat.
- On lard, put chopped lamb (in bold parts down). Salt a layer of meat. Add a third of the seeds of zira, ground coriander (by pinch). Put peppers in peas (10 pcs.).
- Lay out layers of onions, tomatoes, eggplant, zucchini alternately on meat. Salt, sprinkle with Provencal herbs (1 tbsp. L.).
- Lay out a layer of cabbage. In different places of the layer place the heads of garlic (3 pcs.).
- Put peeled potatoes (1 kg) on top without cutting the tubers. Salt the layer. Sprinkle with sweet paprika (0.5 tsp). Put a layer of chopped pepper. Add the remaining seasonings (zira, coriander). Put on top a chili pepper pod (1 pc.).
- Sprinkle with chopped herbs.
- Cover with whole cabbage leaves. Press the leaf layer firmly with a suitable lid or plate.
- Close the lid tightly on which to place the load (for example, a small saucepan with water). Place fabric napkins around the perimeter of the cover for greater insulation.
- Put the pan with basma on medium heat, after boiling, reduce the heat to very small. Simmer on low heat for 2.5-3 hours. Basma should languish, there should not be any strong boil. When ready, remove the cabbage leaves. When serving, sprinkle with finely chopped greens (the one that was previously set aside).
Video recipe
How to prepare the ingredients and collect vegetable stew with meat, the following video tells in detail:
Now you know how to quickly and easily prepare a delicious second course. Fragrant and nourishing Uzbek basma is prepared for both a regular dinner and a solemn feast.
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