Uzbek-style lamb basma
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We prepare an easy-to-prepare and colorful dish of Uzbek cuisine, Lamb Basma on the bone with potatoes and vegetables, in a cauldron.
Basma is one of the simplest dishes of Uzbek cuisine, which always turns out very tasty. A dish that can be modified to suit your taste and the availability of seasonal vegetables. Basma is meat cooked in a cauldron along with vegetables. The peculiarity of this dish is the slow simmering of the ingredients in their own juice. The required ingredients of basma are meat, cabbage, potatoes, onions, and carrots. I'll also add bell peppers and tomatoes. You can take any meat, preferably one with fat. All ingredients of the dish are laid out in a cauldron in layers; the Uzbek basma is not mixed during the cooking process.
Let's prepare all the products for basma.
Ингредиенты
Lamb on the bone - 500 g
Tomatoes - 100 g
Carrots - 100 g
Onions - 200 g
Bell pepper - 50 g
Potatoes - 300 g
White cabbage - 500 g
Olive oil - 3 tbsp.
Smoked paprika - 1 tbsp.
Salt - to taste
Black pepper - to taste
Dried chili pepper - 3 pcs.
Garlic - 3 heads
Рецепт
1. Pour vegetable oil into a cauldron. Place the meat, cut into portions. Salt and pepper the meat.
2. Cut bell peppers of different colors into thin strips. It is advisable to add as much onion as possible; it will add juiciness to the meat. Cut the onion into quarters and then into thin slices. Place onion on the meat and then bell pepper.
3. Cut the carrots into circles or at an angle, into pieces of medium thickness. Place the carrots in the cauldron in the next layer.
4. Place dry chili peppers, whole pods, in a cauldron along with the heads of garlic.
5. Peel the potatoes and cut them into quarters. Cut the tomatoes into halves; if you have large tomatoes, cut them into medium-sized slices. Place potatoes and tomatoes in another layer. Salt the potatoes and tomatoes well.
6. Remove 3-4 whole leaves from a whole head of cabbage, put them aside, we will need them later. Cut the rest of the cabbage into thin slices. Place the cabbage on top of the potatoes, salt it and sprinkle with smoked paprika
7. Cover the top of the dish with whole cabbage leaves, as shown in the photo. You can place a weight on top to compress the layers a little. I didn't put a load. Place the cauldron on low heat. I also covered the cauldron with a lid to prevent steam from evaporating. Simmer the basma for about 40 minutes without stirring. The aromas of the dish will simply drive you crazy!
8. Place the finished basma on a common dish and serve.
9. Uzbek basma turns out to be nourishing, aromatic and self-sufficient. Bon appetit!