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Uzbek Basma in a Cauldron

Wholesome, tasty, colorful, out of the ordinary, and fun to make. Basma is meat stewed with vegetables. It's typically made in a cauldron, covered with a flat ceramic or metal lid of any shape and weighted down with a press. A very tasty, very simple Uzbek dish!

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Basma in a cauldron in Uzbek style
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Basma in a cauldron in Uzbek style Basma in a cauldron in Uzbek style
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 26 % 5 g
Fats 37 % 7 g
Carbohydrates 37 % 7 g
112 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make basma in a cauldron? Prep all the ingredients before you start layering them in. Cut the lamb tail fat into thin slices.

  2. Step 2:

    Step 2

    Cut the onion into half-rings, removing the core.

  3. Step 3:

    Step 3

    Cut the carrots into rounds about 4–5 mm thick.

  4. Step 4:

    Step 4

    Cut the tomatoes into rounds as well, removing the core.

  5. Step 5:

    Step 5

    Cut the zucchini into rounds about 5 mm thick.

  6. Step 6:

    Step 6

    Cut the core and seeds out of the bell pepper and slice it into thick strips.

  7. Step 7:

    Step 7

    Peel the potatoes and cut them into large pieces.

  8. Step 8:

    Step 8

    Cut the lamb into medium pieces.

  9. Step 9:

    Step 9

    Before adding the meat to the cauldron, marinate it briefly in spices (coriander, cumin) and salt.

  10. Step 10:

    Step 10

    Cut the cabbage into large pieces, first removing the large, tough outer leaves and setting them aside — you'll need them at the very end, once everything is in the cauldron.

  11. Step 11:

    Step 11

    Line the bottom of the cauldron with a layer of the lamb tail fat.

  12. Step 12:

    Step 12

    Next, a layer of meat.

  13. Step 13:

    Step 13

    Then the onion.

  14. Step 14:

    Step 14

    Then the carrots. At this point, season with salt and pepper and add cumin and coriander.

  15. Step 15:

    Step 15

    A layer of tomatoes. And spices again.

  16. Step 16:

    Step 16

    Add the garlic to the cauldron, scoring it crosswise so it releases its juices faster.

  17. Step 17:

    Step 17

    Add the hot chili peppers.

  18. Step 18:

    Step 18

    A layer of zucchini.

  19. Step 19:

    Step 19

    Bell pepper and spices on top of the zucchini.

  20. Step 20:

    Step 20

    Next, add a layer of potatoes. Keep them from touching the tomato layer, since potatoes stay hard when stewed with tomatoes. Sprinkle the potatoes with spices to taste, too.

  21. Step 21:

    Step 21

    Put the cabbage on top of the potatoes, along with a bunch of fresh herbs.

  22. Step 22:

    Step 22

    Cover everything in the cauldron with the cabbage leaves you set aside.

  23. Step 23:

    Step 23

    Cover the cauldron with a lid and set it over very low heat to stew. Put a weight on top of the lid — press it down against the cauldron with something heavy. Leave it to stew for two to three hours.

  24. Step 24:

    Step 24

    After that time, the dish is ready. Don't forget to serve the broth in a separate bowl alongside the stewed meat and vegetables!

  • The broth is what makes this recipe special. The vegetable juices, infused with lamb and a hint of cumin, are the best part — so be sure to serve the broth in a separate bowl alongside the stewed meat and vegetables.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Green cabbage - 46  kcal/100g
  • Fresh frozen green cabbage in a package - 45  kcal/100g
  • Tomatoes - 23  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Zucchini - 23  kcal/100g
  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Zira - 112  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Table salt - 0  kcal/100g
  • Chicken fat - 897  kcal/100g

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