This dish is bright, tasty and very simple! How to cook Uzbek basmu later in this article.
You only need to add up the ingredients in a large kettle and put it on a small fire to over a half hour to get an appetizing dish!
Composition Basma bit like our stew: various vegetables successfully combined with meat.
But the special technology of preparation Basma gives the same product a completely new, original taste and flavor.
So, the recipe.
Basma - Uzbek dish
Ingredients:
Any meat (beef, lamb) 1 kg
Onion 1 kg
Potatoes 700 g
Carrot 350 g
Cabbage 700 g
1-2 garlic head
Optional:
Tomato 3-4 pc
Eggplant 1-2 pieces
Beet 1 pc
Pepper 2-3 pieces
Hot pepper chilli 1-2 pcs
Cucumbers 2-3 pieces
Spices salt, cumin, herbs (parsley, dill, cilantro, basil)
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Preparation:
Meat Cut into pieces of 3x3 cm, spread on the bottom of the cauldron.
Pieces of fat is best to put near the wall. Zira and sprinkle with salt. Cut the onion rings or half rings, spread on meat.
Put on top of onion cut into large slices of tomatoes.
Salt to taste. Sliced carrots, Put the tomatoes, put the potato halves on top. If the potatoes are small, you can put it whole.
Put the remaining vegetables.
Garlic spread into the cauldron whole heads. Greens do not chop, put whole branches. Once again, sprinkle with salt and zira.
Put the cabbage on top.
Cover the kettle lid. The lid should fit snugly so that the steam does not come out. You can instead use the cover of the pelvis.
Put the covered kettle over medium heat. After the contents of the cauldron boils, reduce heat to low.
An hour after boiling Basma ready.
Leave it brew under the lid closed during the quarter of an hour.
Cabbage leaves can be thrown away, but you can put them on a dish. We spread out the cauldron basmu.
All ingredients must be laid out in reverse order. Thus, the meat is at the top.
Serve basmu to the table in the form of hot or warm.
Bon Appetit!
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