Basma (or is it smoke?)

Category: Meat dishes

Kitchen: uzbek

Ingredients
Lamb fat (fat tail)	100 g
Lamb) brisket or neck)	1 kg
Spices and condiments
Bulb onions	5 - 6 goals
Carrot	3-4 pcs.
Tomatoes	5 - 6 pcs.
Garlic	2 - 3 goals
Sweet pepper	3 pcs.
Quince	2 - 3 pieces
Potatoes	3 pcs
Greens	3 bundle
Cabbage (leaves)

Cooking method

This is mutton fat. A fat tail is not a fat tail, a difficult question. The lamb (quite young, by the way) grew up in the Kaluga region.
I note right away that according to some sources, you can use vegetable oil. But it seems to me - the amount of it, oil, should be quite significant. And this, personally, in my opinion, is not good. So ... fat was taken after all. It needs very little. A hundred grams, probably not more. I didn't weigh. We cut them into not very thick slices like in the picture.
🔗
And we spread them the bottom of the cauldron.
This time I use the cauldron "for a home stove." Cast iron, with a flat bottom.
🔗
Meat. It is best to take what is underwire. I took a loin, although, I note that here the neck would be good too. But ... he used what was.
Kilogram and a half ..., although as further showed - it turned out to be not enough.
🔗
Immediately I note that I did not use anything except cumin (lamb!), Coriander (I kneaded it slightly in a mortar) and salt. Even pepper. Well, spicy dishes are not accepted in our family. But no one is prohibited from using the set of spices that they like best.
🔗
The meat is laid out on the bottom of the cauldron, on top of the fat plates. Try to lay it down in layers of fat.
🔗
Salt the meat and sprinkle with cumin and crushed coriander.
🔗
Now the bow. You need a lot of bow. Because onion juice compensates for that very heavy lamb fat and gives basma juice ... or is it smoke? Absolutely unique soft taste. Of course, not only the bow will be "to blame" in this process, but its participation is perhaps the main one.
🔗
We clean, cut into half rings (do not thicken only), pour the meat on top and be sure to add salt.
🔗
Tomatoes and carrots.
Now it is difficult to find more or less decent tomatoes, but ... Turkish ..., so plum-like, turned out to be quite decent. They need to be cut across, the thickness of the slices is about five millimeters - the most optimal.
Cut the carrots in about the same slices.
🔗
This is how the tomatoes should be laid out.
🔗
Top with carrots and add again, season with cumin and coriander.
🔗
Garlic. Three heads are enough. Shake off the excess husk and clean the roots well.
🔗
Now the peppers. Sweet. You see, sanctions are sanctions, and there are all sorts of different ones in our selpa and are not so expensive.
🔗
This is how we cut, on top of the carrots - put the tomatoes. We hide the heads of garlic between them. Entirely.
🔗
Again, add a couple of tablespoons of dried herbs ... it won't be harmful.
🔗
Quince. Peel and cut into slices.
🔗
And some potatoes. Without them - nowhere.
🔗
Put the potatoes and quince on top, mixing. I, taking this opportunity, remind you that the potatoes must be laid out on top of the tomatoes. Otherwise, the potato will turn out to be elementary inedible. Do not chew.
You can, again, sprinkle it on top with some herbs, cumin ..., and salt is certainly worth it.
🔗
And on top of all the "cauldron charge" we spread a bouquet of greenery. Here again ... it all depends on your preferences and taste. I laid out a little parsley with dill.
🔗
And finally, cabbage. You can chop it, you can cut it into small pieces and put it on top of the greens, but we don't like cabbage in this form, so only the upper, large leaves will be used.
🔗
In this way, we cover from above everything that previously fit into the cauldron.
🔗
There is an opinion that then it is necessary to cover everything on top with a dish and press down. Here is what Stalik says about this: “... Why do we need to press down? This is because the name of this dish comes, as I think, from the Türkic verb "Bose", "Bossish" - to crush, squeeze. At the same time, some believe that to execute this dish, it is enough to press down the lid to the cauldron, but I believe that it is necessary to press down on the food as well - then this dish turns out the way it should ... "
I do not do this. But. The cauldron lid must necessarily close the cauldron very tightly. I have it very hard. Therefore, no additional load from above is required.
🔗
And we put the cauldron on the fire.
For the first fifteen to twenty minutes we keep the fire strong. So that everything inside the cauldron would rustle, gurgle. And then we remove the fire to the strongest possible minimum. And we leave him alone for an hour and a half or two. Much depends on the meat used and the volume of the cauldron.
🔗
Well. We walked for a couple of hours (I kept it for an hour forty), it's time to return to the cauldron.
Remove the cover.
The scent, I can tell you ... intoxicating and often makes you swallow saliva.
🔗
The cabbage was practically "unaffected". It didn’t boil down, didn’t break up into ..., in general, it didn’t acquire any taste.
We threw it away. But you can use it as a lining for meat, for example. That's your business.
🔗
Greens gave all "their". So don't even try. You will not get pleasure.
🔗
But this is the top layer of vegetables. I could not resist, launched a spoon and tried the very juice that is formed in the cauldron. Delicious !!! Chessword.
🔗
Gently spread the potatoes and quince with a slotted spoon on a separate plate.
🔗
Peppers, carrots and tomatoes.
🔗
Try to unload these vegetables very carefully. Leave a maximum of the juice broth in the cauldron. And we also put the steamed vegetables emanating from the meat spirit on a separate plate.
🔗
🔗
Here's the meat. Get along with him. The meat is very easily separated from the bones.
🔗
Here. Also put it neatly on a separate plate.
🔗
I could not resist enlarging ...
🔗
And, finally, the same, in my opinion, the main component of cooked Food. SokoBulon !!!
🔗
You see, there is something absolutely incredible here. It is very greasy, but at the same time not heavy at all. A mixture of juices of meat and vegetables, flavored with aromas of herbs and spices…. It's really delicious!
Even onions…, it seems to be like boiled, but at the same time baked and… in a word, eaten without any wrinkling of the face.
🔗
And just like that. A little bit of everything on a plate, or whatever you like more and a bowl of broth. It is better to keep the broth on the wick on duty in a separate saucepan. But it is eaten quickly and without a trace. And hot ... in general, keep it cool.
🔗
Something like that!!!
🔗
Angela to you at the meal !!!
🔗

gala10

As always, a poem about delicious food. Thank you!!!

sir

Smart MK! This is how much work is invested in order to prepare and shoot so temptingly. Thank you! This is a Man!

Ivanych

Yes, all the work consists only in when you prepare food, put everything in a cauldron and then put it on the fire. That's all the work. And the photos? So it is ... along the way.

Wildebeest

Ivanych, do not be shy. A lot of effort was invested, it is clear that he cooked with great love, the pictures are cool, as is the description of the process itself. Low bow to you.

francevna

Ivanych, I want to say a huge thank you for such a delicious and beautiful recipe.
I always watch programs about Stalik Khankishiev, in his hands any products turn into amazingly colorful and tasty dishes.

TATbRHA

To complete the picture, dear Ivanych, should have depicted a plate with bones left over from Basma in the last photo ... or is it Dymlyama? ..
And no kidding - I will certainly do it! I got such a cool mutton that your recipe appeared just for it, thanks. By the way, their tomatoes are still ripening in a cold room, and quince.
And mush is a mutton lover!

Ivanych

Thank you! Of course it's nice ... this current ... is it all right? ...

TATbRHA

That's the name! ..

Song

Ivanychhow delicious everything is! Everything is so delicious and beautiful! Thank you!

Innushka

Ivanych, beautiful) and the photo SUPER!

Babushka

Ivanych, amazingly, professional. A very nicely designed recipe. With soul. And, at the same time, it was as if I had opened a gorgeous cookbook, on coated paper, a gift version, photographs are covered with tissue paper ... These are the associations ... Bravo!

Ivanych

Babushka, Thanks I was trying. Chessword! Of course it's nice when these, well, not the best photos - I'm objective, cause such associations.

TATbRHA, Song*, Innushka, Thank you ...

Girls, this food really deserves attention. Delicious!

And I highly recommend trying this ...
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=427977.0

🔗