Beef basma in a cauldron. Lamb Basma

01.04.2021

(accent on the last syllable) - a dish of Uzbek cuisine. Hearty, tasty, aromatic and at the same time quite easy to prepare.

Though basma and it takes 2-2½ hours to cook, but stewing will take most of the time. And the role of the cook is only to cut all the ingredients. Of course, for the ease of cutting and the number of ingredients basme far from Norwegian - everything is quite simple there, but basma wins in aroma and abundance of different tastes.

Uzbek basma is very similar to, but there are differences - first of all, the presence of cabbage. And it is best to cook canakhi in a large clay pot, not in a cauldron.

For basma you will need

Mutton. 600 gr.
Fat tail fat. 50-70 gr. In its absence, use 80-100 grams of odorless vegetable oil.
Potato. 600 gr. Better very small tubers.
Carrot. 1-2 pcs.
Onion. 2 large onions.
Eggplant. 1-2 large or several small.
Tomatoes. 4-5 averages.
Bulgarian pepper. 1-4 pcs. Taste.
Garlic. 1 head.
Hot peppers. Fresh. 1-2 pcs.
Cabbage. A small head of cabbage.
Zira. Here is a black zira. Taste.
Dried hot peppers. Taste.
Coriander. Grain or ground. Taste.
Ground black pepper. Taste.
Basil. Dried or fresh. Taste.
Salt. Taste.

Cooking basma.

In this case, the preparation of basma was organized quite spontaneously. I just pulled the wrong piece of meat out of the freezer before work. So upon returning home, I had to quickly figure out what exactly to cook from this thawed piece of lamb and what was in the house. Since there was almost everything for the basma, with the exception of fat tail fat, I decided to cook just the basma. Of course, the ideal option is to cook basma in a large cauldron and on coals, but this is extremely problematic to implement in an apartment. So we will make do with a small homemade cauldron and a stove.

All preparation of food consists only in cutting and laying out the sliced food in layers in a cold cauldron.

First, cut the fat tail fat into slices and spread the bottom of the cauldron with them. If there was no fat tail in your refrigerator, then we replace the fat tail fat with 80-100 grams of odorless vegetable oil.

Then cut the meat into small pieces and put them on top of the fat tail fat. Sprinkle with some salt and some spices.

Cut the onion into half rings, the carrots into thick circles.

Put it on top of the meat. Sprinkle with some spices again.

Cut the tomato and bell pepper into small pieces.

We spread the next layer into the cauldron. Sprinkle with spices again and salt a little.

Cut the eggplants into thick half rings and put them in a cauldron on top of the tomatoes.

Peel the potatoes and, if the tubers are small, then spread them whole on the eggplants. If it is large, then we cut it either in half or into 3 parts. You need to try to make sure that the potatoes and tomatoes do not touch.

Cut the cabbage into very large pieces and also put it in a cauldron. Also put 1-2 pods of hot pepper in a cauldron. Check that the pepper pods are free of cracks or other damage. Otherwise, you risk getting a very spicy dish.

We clean the head of garlic from the top paper husk and, without breaking it, put it in a cauldron.

Sprinkle with the remaining spices, salt and add fresh or dried basil.

Now it is important to properly close the cauldron, so that the moisture does not evaporate during extinguishing. Since in basma water is not added, then meat and vegetables are stewed exclusively in their own juice. So this wonderful broth should not be lost due to evaporation.

I tightened my homemade cauldron with foil and tightly closed the lid on top.

» » Basma in Uzbek - a recipe for cooking in a cauldron

Hello dear friends! Basma recipe in Uzbek with a photo step by step today in our performance. How to cook basma, this is an Uzbek dish, and it is also called damlama. It is prepared from vegetables and meat, without water, that is, in its own juice. It turns out very tasty. We will cook basma in a cauldron, if you do not have one, then a saucepan will do.

In Uzbekistan, they love to cook this dish, they cook it both in summer and autumn, and they always eat it with great pleasure. We hope you enjoy this dish and prepare it for your family.

Vegetables can be used differently, we will cook from:

Eggplant - 400 gr.;
Carrots - 200 gr.;
Bulgarian pepper - 200-250 gr.;
Tomatoes - 400 gr.;
Potatoes - 400 gr.;
Cabbage - 400 gr.;
Garlic - 1 head;
Onions - 200 gr.;
Apples - 2 pcs.;
Meat - 700 gr.;
Salt to taste;
Zira - 4 gr.;
Coriander - 4 gr.;
Barberry - 5 gr.;
Coriander spice mix;
Hot peppers (chili) - to taste;
Dill;
Basil.

1. The first step is to clean and cut vegetables and meat.

2. We cut the tomatoes into centimeter-thick rings, and cut carrots and eggplants in the same way.

3. Cut the onion into half rings, small bell pepper feathers.

4. Cut the cabbage coarsely and leave three leaves in order to cover the dish on top.

5. Cut the potatoes into four pieces.

6. Leave the garlic and apples intact.

7. We took the brisket and cut the meat in equal large pieces along the ribs.

8. We begin to lay everything in the cauldron. Pour a little vegetable oil into the cauldron, about 50 milliliters. If the meat is fatty, such as lamb with fat tail, then less oil can be used.

9. We spread the meat with the bone down.

10. Then we spread the carrots.

11. Put potatoes in the next layer.

12. Add half of the chopped onion to the top of the potatoes.

14. Put the eggplants in the next layer.

15. Put a whole, unpeeled head of garlic in the middle.

16. Put the tomatoes cut into rings around the garlic.

17. Sprinkle everything evenly with the remaining onion.

18. We put two whole apples in the center, choose sweet and sour varieties.

19. We lay the apples with cabbage.

20. Sprinkle with barberry.

21. Sprinkle with the coriander spice mixture.

22. Add cumin so that it smells good, you need to grind it in your palms.

23. Put a piece of hot chili.

24. Put any greens on top, you can use cilantro, parsley, we like to do it more with dill.

25. Put some basil leaves for the scent.

26. Salt a little, then, when it boils with salt, the vegetables will let the juice out if anything can be added to the salt.

27. Cover the contents of the cauldron with cabbage leaves.

28. Now we put on fire, cover with a lid, let the vegetables warm up and let the juice go. Simmer over medium heat for an hour and a half.

29 ... So, our Basma dish recipe in Uzbek with a photo is ready step by step, exactly one and a half hours passed since we closed the lid and cooked over low heat.

30. We put it on a dish and serve.

31. We remove the top leaves of the cabbage, according to them, you can determine the readiness of the dish, if they are ready, then everything that is below is also ready. We also remove the greens.

32. We spread it on a dish, just as it was laid without stirring.

33. Put the garlic on top and pour the juice on top. If the apples are boiled, they can not be laid out.

Hello friends! Today we are going to cook Basma.

Basma is a tasty and even, one might say, healthy dietary dish. Due to the fact that vegetables are cooked simultaneously with stewing meat, steamed and in their own juices, the dish becomes not only tasty, but also very useful. That is why this dish is suitable for those who look after their health and love to cook outdoors and in hiking conditions. Naturally, we recommend to cook Basma exclusively in a cauldron and outdoors.

You can also watch a video recipe for cooking basma at the end of the page.

Ingredients that we need for cooking:

700 grams of lamb, veal or pork (we took lamb)
100 grams of lard
Potatoes - 6 pcs.
Onions - 5 pcs.
Carrots - 1-2 pcs.
Tomato - 6 pcs.
Bell pepper - 2 pcs.
Eggplant - 1-2 pcs.
Garlic - 2-3 heads.
Capsicum - 2 pcs.
About half a head of small cabbage
Parsley
Cilantro
Basil

From spices you will need:

Ground black pepper
Ground red pepper
Zira
Coriander
Dried basil

Note: The amount of ingredients is approximately calculated for the volume of a five liter cauldron. However, with the volume, we did not guess a little, so the potatoes did not fit. When laying, place the potatoes in front of a layer of coarsely chopped cabbage. The meat was pre-cut into large pieces and pickled in salt and black pepper. It is not necessary to marinate pork or veal.

So let's get started!

Cut the carrots into large circles.

Cut the onion into thick half rings, there is no need to chop it finely.

Cut the eggplants into slices.

We clean all the partitions and seeds from the sweet pepper, and cut into wide strips.

Cut the stalk out of the tomato and cut it into rings.

Remove a few upper leaves from the cabbage, which we will need in the future.

Divide the cabbage into two parts, cut the stump, and cut the remaining head of cabbage into slices.

Also, we need to prepare a mixture of spices in advance. Pour into a separate container:

one and a half tablespoons of cumin, which, when falling asleep, can be rubbed a little with your hands.
half a tablespoon of dried basil.
half a tablespoon of coriander.
a quarter spoon of black ground pepper and a little less red ground pepper.

Then mix the contents.

Now you can start adding the ingredients.

Put bacon on the bottom of the cauldron.

Sprinkle the meat generously with a mixture of spices and salt.

On top of the meat, spread the onion in an even layer.

On top of all the ingredients in a cauldron, put three peeled heads of garlic, fill the remaining free space with carrots and salt again.

We spread the eggplants, sprinkle them with a mixture of spices and salt.

On the eggplants, spread the chopped bell peppers in an even layer.

Also add the capsicum.

Note: at this stage it was necessary to add potatoes, but since it did not fit, we decided to replace it with cabbage.

We spread the cabbage, pour out the rest of the spice mixture and add a little salt.

Now we need the cabbage leaves that we prepared in advance. We spread them so that they cover the main ingredients. This is necessary so that when extinguishing, as much moisture as possible is retained.

We tamp the contents of the cauldron a little.

On top of the cabbage leaves, lay out the herbs.

Cover tightly and set on fire until boiling.

After boiling, leave the cauldron over low heat for an hour and a half, without removing the tightly pressed lid.

Well, an hour and a half has elapsed, at last Basma is ready!

Put all the ingredients in reverse order in a large plate and serve!

You can also watch a video recipe for cooking basma.

Subscribe to our YouTube channel, we will show you many ways to prepare delicious meals in nature and in the field.

It turns out the most interesting if basma is cooked in a cauldron over a fire. This makes the dish more aromatic. But in our case, we offer a recipe for cooking in the kitchen. Of course, there must be a cauldron. In this case, it will not be possible to do without such traditional dishes for cooking this dish.

The taste of the dish - what's the secret?

Basma's recipe is very similar to any vegetable stew. However, this dish turns out to be much more aromatic and tasty. Perhaps the secret of eating is in fatty meat, or maybe in a variety of spices, this cannot be explained. To understand what the Uzbek dish basma is, you need to cook it yourself, without deviating from the main recipe. And you also need to take into account the necessary nuances in the cooking technology.

Classic recipe for a traditional dish

So, we proceed to the preparation procedure itself. First you need to collect all the ingredients necessary for basma:

One kilogram of meat is fatter, better than lamb. A brisket or shoulder blade is more suitable. And you can do both.
One decent-sized cabbage head - at least 1.5 kg.
potatoes - if you count in pieces, then twelve, medium.
One kilogram of medium-sized fresh tomatoes.
Ten fragrant and juicy red sweet peppers.
Six medium carrots.
One kilogram of onions.
Quince - four pieces.
Three heads (not cloves!) - garlic.

Condiments

Feel free to add many different herbs to the basma recipe. Take two bunches of dill, parsley and flavored cilantro. If you have purple basil, it will be just great, take half a bunch.
Let's make an assortment of spices: cumin, paprika, hot red pepper, coriander, dried barberry. For the Uzbek dish basma, you will need 4 tablespoons of this mixture.
Of course, the dish will not turn out delicious without salt and bay leaves. So we add them too.

Basma recipe

First of all, let's prepare the meat. Divide it into medium sized portions. The entire list of products is designed for eight eaters. Try to calculate the number of medium-sized pieces of meat so that each of them gets four to five pieces of basma lamb on the plate.

Now distribute this meat in such a way that its fatty parts are pressed against the walls of the cauldron and to the bottom. During the heat treatment, this fat will melt and get rid of food burning. Then lay the leaner ones on top of these fatty pieces. So in the recipe for cooking basma fat and juice will mix and get the necessary and expected taste and aroma of an oriental dish. Press the meat more tightly. During the cooking process, it will greatly decrease in size.

And now put parsley, cilantro and basil on top of the meat layer. You do not need to chop them finely. Parsley can (and even should) be put directly in the branches. Cilantro and basil - in leaves, "pulling" the leaves from the herbal stems. In the case of your strong love for these fragrant herbs, they can also be stacked in whole bunches.

Once you're done stacking the herbs, sprinkle about half of the spice mix here and add salt. Press down on the meat with your hands so that it fits into the dish more tightly and takes up less space. The stacking of the meat ingredient is done. Moving on to the vegetable part of the dish.

Vegetables, your way out!

The bulbs must be peeled, rinsed in cold water and chopped into half rings. You will get a lot of onion half rings. Distribute these elements nicely and tightly over the meat.

And now we will prepare the fresh tomatoes necessary for the basma recipe. All vegetables for filling the cauldron must be cut in a special way - large. Tomatoes are no exception. They must first be poured with boiling water, and then with cold water. After this procedure, the skin of the vegetable will come off and it will be easier to remove it. So, peel the tomatoes and cut them into rings and place them on top of the onions. Finish the layer with the remaining spices. Sprinkle them over the tomatoes in moderation.

Carrots should first be washed thoroughly and the top layer should be thinly peeled. Cut into oval pieces approximately seven to eight millimeters thick. Basma doesn't like grated foods.

Peel the potatoes and divide each potato into two or four pieces, depending on the original size. Spread the potatoes over the carrots. Lay the bay leaf on top of the potatoes. Don't forget to add salt.

Garlic and Pepper

Remove the top layers of dried husks from the garlic heads. Only the lowest part should remain, which does not allow the teeth to disintegrate. Remove the patch with roots with a sharp knife and place the garlic heads prepared in this way with this part down on the potato (or rather, set).

The remaining greens now need to be chopped and covered with all the garlic.

Sweet pepper must be turned into short strips and put directly on top of the herbs. Quince is also placed entirely on greens. First, the quince must be wiped off the edge and washed.

Cabbage

Carefully remove six to seven good leaves from the head of cabbage. Then the cabbage head must be divided into four parts, the stump must be removed from it and all solid fragments (veins) cut off.

Each resulting cabbage quarter must be cut into several more pieces (six to eight). With the cabbage prepared in this way, you need to fill in a layer of greens and quince and, having thoroughly compacted it, add spices and salt.

Finishing touch

It's time to remember those leaves that were removed from the cabbage at the beginning of its preparation. These leaves should be used to cover the food in the cauldron. Try to make sure that there are no gaps. Literally wrap the contents of the cauldron. Press down on top of the cabbage "blanket" with a ceramic flat plate, with it upside down.

Cooking a dish

In order for the products that make up the Uzbek-style basma to cook well, it is necessary to take into account how and how long the dish is heat-treated.

Cover the cauldron with a lid and first place it on high heat. After a while, the dishes will warm up, and you will hear how the fat is fried and melted at the bottom of the cauldron. After 15 - 20 minutes, you will already hear the bubbling of the released vegetable and meat juice. This is exactly the moment when the temperature under the cauldron needs to be reduced. Set the fire to the very minimum and in this state, with the lid tightly closed, simmer the basma for about two hours.

Innings

Carefully remove and set aside the top cabbage leaves. Use a slotted spoon to get to the garlic and quince and take them out of the cauldron onto a plate. Now begin to gently stir the contents of the cauldron, making your way to the meat layer. Here you need to masterfully pick up the sprigs of greens (on the meat) and remove them from the dishes. Now put the basma vegetables on a special dish. This dish has an impressive size and high sides. Spread the meat on the vegetables. Place steamed heads of garlic in the center of the dish. Lay out the quince, previously cut into two halves, along the edges.

In bowls, the liquid part of the basma is served - meat and vegetable juice with spices.

Lamb is a rather specific type of meat; not everyone may like its taste. If you want to try a basma recipe and the lamb confuses you in some way, just replace the meat. There is no doubt that such a basma will no longer become the one that Uzbeks love so much. However, with other types of meat component, it will turn out no worse.

How to replace some ingredients

Lamb is often replaced with beef or, for example, chicken. Only in such recipes it will be necessary to add at least non-flavored vegetable oil to the cauldron. This will allow the ingredients not to burn and spoil the taste and mood.

The article presents the simplest recipe. It consists of a minimum of products. However, if desired, you can supplement the vegetable mixture with courgettes and eggplants. Peel the courgettes and cut them like tomatoes into slices of the same thickness. Do the same with eggplants, just do not peel them. Place the zucchini or eggplant layer in a cauldron before laying the potatoes, and in all other respects adhere to the recipe.

Second courses for every day

Be sure to check out the recipe for basma in Uzbek with a photo step by step. You will learn what ingredients are used in this dish. How to prepare them.

7 servings

3 hours

130 kcal

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Read a lot of useful information about cooking basma in Uzbek and look at the recipe from the photo step by step. He will help you find out some of the nuances and secrets of this wonderful dish. You will also be able to get the necessary lists of ingredients and kitchen utensils that will come in handy in the process. Learn how long it takes to prepare food and prepare a dish. How many calories are in the finished basma?

Kitchen appliances and utensils: wok pan with lid or cauldron or wide-bottomed saucepan, knife, cutting board, kitchen scale, hob.

Ingredients

Step by step cooking

Wash well 270 grams of zucchini and 330 grams of eggplant and cut into wide circles.
We wash 600 grams of sweet pepper and cut into slices from the core.
We peel, wash and cut 400 grams of onions into wide half rings.
We wash 350 grams of cabbage, remove the top leaves from it and cut into wide strips.
We wash 600 grams of tomato and cut each fruit into four parts.
Peel and wash 450 grams of potatoes. Cut into thin strips 100 grams of fat tail fat.
We wash and cut into pieces 1.2 kilograms of fresh lamb. Put fat tail fat on the bottom of the wok, and half of the chopped lamb on top. Instead of such a frying pan, you can use a cauldron or a wide-bottomed saucepan. Add a little salt to the meat and fry for several minutes without stirring.
Add the onion to the meat, lay it out in a layer. Put the tomato quarters on the onion and add salt again.
Put the zucchini and eggplant on the tomatoes and salt again.
Season with 10 grams of sweet paprika, 3 grams of ground coriander, 1 grams of red chili, 2 grams of cumin seeds, 100 peppercorns. Put unpeeled, washed 3 heads of garlic into the pan.
Put the mutton in a layer again and salt. It is very important to calculate the amount of salt, because almost every layer should be salted. Put all the peeled potatoes on the sides of the frying pan in a circle, and in the center we place 1 pod of hot pepper, washed in advance. Cover everything on top with a layer of cabbage and season with 5 grams of sweet paprika, 1 gram of red chili, 2 grams of ground coriander.
Wash, dry off the liquid and chop 30 grams of fresh cilantro, 20 grams of fresh parsley and 20 grams of fresh basil. Sprinkle the whole dish with a thick layer of chopped greens. With the next layer, lay out the slices of sweet pepper, add and cover it all with cabbage leaves.
Cover the pan with a lid and simmer everything over low heat for 2.5 hours. In no case should you stir, all the ingredients give juice and soak each other, so worry in advance so that your dishes do not burn.
Remove cabbage leaves from the finished dish and decorate everything with herbs. We lay out in portions and serve.

Video recipe

In this video you will see the step-by-step preparation of real Uzbek basma. This dish can diversify and broaden your culinary horizons. Your family and friends will definitely ask for supplements.