Basma Recipe: Traditional Uzbek Stewed Meat and Vegetables

Basma is a traditional Uzbek dish known for its slow-cooked, layered meat and vegetables that create a rich, aromatic stew. This dish is perfect for gatherings, as it requires minimal preparation but delivers an incredible depth of flavor. Furthermore, its unique cooking method allows the ingredients to retain their natural juices, making every bite tender and delicious. Although it shares similarities with other stews, its distinctive Uzbek seasoning and layering technique set it apart. As a result, Basma has become a favorite among those who appreciate wholesome, home-cooked meals.

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Basma Ingredients: What You Need for Authentic Uzbek Basma

To prepare authentic Uzbek Basma, you need fresh ingredients and a slow-cooking method to achieve maximum flavor.

For the Stew:

• 1 kg lamb or beef, cut into chunks
• 2 large onions, sliced
• 3 large carrots, julienned
• 2 bell peppers, sliced
• 4 large potatoes, peeled and quartered
• 2 tomatoes, sliced
• 1 head of cabbage, cut into wedges
• 3 cloves garlic, minced
• 2 chili peppers (optional, for spice)
• 1/2 cup fresh dill and parsley, chopped

For the Seasoning:

• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon paprika
• 2 bay leaves
• 1/4 cup vegetable oil

Instructions for Making Basma: Step-by-Step Guide

Step 1: Layer the Ingredients

To begin, heat vegetable oil in a large, heavy-bottomed pot over medium heat. Then, layer the meat at the bottom, followed by onions, carrots, bell peppers, potatoes, tomatoes, and cabbage. Sprinkle each layer with minced garlic, salt, black pepper, cumin, coriander, and paprika.

Step 2: Slow Cook the Basma

Next, place the bay leaves on top and cover the pot with a tight-fitting lid. Reduce the heat to low and let it cook for about 1.5 to 2 hours without stirring. The ingredients will steam in their own juices, developing rich flavors.

Step 3: Check for Doneness

After the cooking time, check if the meat is tender and the vegetables are fully cooked. If necessary, let it simmer for an additional 15-20 minutes.

Step 4: Serve and Enjoy

Carefully scoop out the layers onto a large serving platter, keeping the structure intact. Garnish with fresh dill and parsley before serving.

Serving Suggestions

• Serve Basma hot with traditional Uzbek bread.
• Pair it with a light salad to balance the richness of the dish.
• Enjoy it with a side of yogurt or sour cream for extra creaminess.

Tips for Authentic Basma: How to Perfect Your Recipe

• Layering Matters: Proper layering allows the flavors to meld while keeping the vegetables intact.
• Low and Slow Cooking: Avoid stirring to maintain the unique texture of Basma.
• Rich Flavor: Allow the natural juices to develop instead of adding extra liquid.

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