Basma in a cauldron in Uzbek

Step-by-step cooking

1. Step 1:

   

   How to make basma in a cauldron? Before laying in the cauldron, it is necessary to prepare the ingredients. Cut the chicken into thin plates

2. Step 2:

   

   Cut the onion into half rings, removing the core

3. Step 3:

   

   Cut carrots into rings about 4-5 mm thick

4. Step 4:

   

   Cut the tomato into rings as well, while removing the core

5. Step 5:

   

   Cut the squash into rings about 5 mm thick

6. Step 6:

   

   From sweet pepper, cut the core 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 putting the meat in the cauldron, it must be marinated for a short time in spices (coriander, cumin) and salt

10. Step 10:

    

    Cut the cabbage into large pieces, while the large and coarse upper leaves from the cabbage must be removed and set aside separately. They will come in handy at the end of putting the ingredients in the cauldron

11. Step 11:

    

    We cover the bottom of the cauldron with a layer of chicken

12. Step 12:

    

    Next layer of meat

14. Step 13:

    

    Next bow

15. Step 14:

    

    Then carrots. At this stage, it is necessary to pepper, salt, add cumin and coriander

16. Step 15:

    

    Tomato layer. And again spices

17. Step 16:

    

    We lower the garlic into the cauldron, while making incisions across, so that it would let the juice go faster

18. Step 17:

    

    Add hot peppercorns

19. Step 18:

    

    Zucchini layer

20. Step 19:

    

    Bulgarian pepper and spices on top of zucchini

21. Step 20:

    

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

22. Step 21:

    

    We put cabbage on potatoes, a bunch of greens

23. Step 22:

    

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

24. Step 23:

    

    Cover the cauldron with a lid and put it on a very low fire to stew. 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. Leave to stew for two or three hours

25. Step 24:

    

    After the specified time, the dish will be ready. For stewed vegetables and meat, do not forget to serve broth in a separate container!