Basma with Eggplant and Dried Quince Recipe
Autumn, its middle, October – the richest harvest time, all the vegetables are ripe, gained ripeness and juiciness. And how not to cook Basma at this time?! Basma is a delicious, hearty hot dish of Uzbekistan. It is prepared easily and simply, from your favorite vegetables, and it turns out very beautiful and bright, rich in taste and appearance. Recommend.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Instructions
  1. Heat the cumin in a dry pan, this will enhance its flavor in the finished dish, grind it in a mortar. pour vegetable oil into the bottom of the cauldron. Cut the fat lamb and spread it on the bottom of the cauldron. Wash the meat, dry it, cut it into large pieces, add it to the cauldron, add salt and pepper, and sprinkle with cumin.
  2. Peel the onion, cut it into feathers, put it on the meat and add salt. Onions need a lot, the meat should be stewed in its juice.
  3. On the onion-tomato pucks and a layer of carrots, add salt, sprinkle with cumin.
  4. Next layer-coarsely cut sweet peppers, dried quince, hot pepper, salt.
  5. Next, eggplant, cabbage pieces, garlic cloves. Sprinkle with cumin and salt.
  6. Wash the greens, dry them, and put them on the cabbage. Cover tightly with cabbage leaves.
  7. You need to cook Basma on the fire, and I cook Basma in the oven, I hope this is not forbidden. Put the cauldron in a cold oven, 200 degrees, 30 minutes. Then reduce the heat and 1 hour at 160 degrees.
  8. Remove the top cabbage leaves and place the vegetables in rows on the pan, from the cabbage to the meat. Serve hot.
  9. This feed allows you to choose each vegetable to taste.
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