Basma in Kazan in Uzbek

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make basma in a cauldron? Before adding it to the cauldron, you need to prepare the ingredients. Cut the fat tail into thin slices

2. STEP 2

   

   Cut the onion into half rings, removing the core

3. STEP 3

   

   Cut the carrots into rings about 4-5 mm thick

4. STEP 4

   

   Also cut the tomato into rings, removing the core

5. STEP 5

   

   Cut the zucchini into rings about 5 mm thick

6. STEP 6

   

   Core the sweet pepper with seeds and cut into thick strips

7. STEP 7

   

   Peel the potatoes and cut into large pieces

8. STEP 8

   

   Cut lamb meat into medium pieces

9. STEP 9

   

   Before placing meat in a cauldron, it must be marinated briefly in spices (coriander, cumin) and salt

10. STEP 10

    

    Cut the cabbage into large pieces, while the large and rough outer leaves of the cabbage must be removed and set aside separately. They will come in handy at the end of adding ingredients to the cauldron.

11. STEP 11

    

    Cover the bottom of the cauldron with a layer of fat tail

12. STEP 12

    

    Next layer of meat

13. STEP 13

    

    Next is the bow

14. STEP 14

    

    Then carrots. At this stage you need to pepper, salt, add cumin and coriander

15. STEP 15

    

    Layer of tomato. And again spices

16. STEP 16

    

    We lower the garlic into the cauldron, making cuts across it so that it releases the juice faster

17. STEP 17

    

    Add hot peppers

18. STEP 18

    

    Zucchini layer

19. STEP 19

    

    Bell peppers and spices on top of the zucchini

20. STEP 20

    

    Next, add a layer of potatoes. It should not come into contact with the layer of tomatoes, as the potatoes will become hard when stewed with the tomatoes. Potatoes also need to be sprinkled with spices to taste.

21. STEP 21

    

    Place cabbage and a bunch of greens on top of the potatoes

22. STEP 22

    

    Cover the entire contents of the cauldron with cabbage leaves set aside

23. STEP 23

    

    Cover the cauldron with a lid and set to simmer on very low heat. At the same time, we install a press on top of the lid. It is necessary to press the lid with something heavy to the cauldron. Let it simmer for two to three hours.

24. STEP 24

    

    After the specified time, the dish will be ready. Don’t forget to serve the broth in a separate container with stewed vegetables and meat!

Comments on the recipe

Lyudmila

31.10.2023

4.5

How delicious!!! Now I’m thinking about how to put it all in and cook it at home, in the oven or on a gas stove... I understand that it’s not the same taste, but I REALLY want it! Thank you very much for the detailed explanation and pictures!

Igor

31.10.2023

4.8

The recipe is simply excellent, I cooked it over a fire in a cauldron, it was so tasty that the family almost lost its fingers))))