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Basma lamb

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Basma lamb

Very tasty hot meal, just don't say soup or second. Nourishing, but not greasy, fragrant, especially in nature!!! The number of products is approximate, based on 8-litre cauldron, you can increase or decrease the vegetables according to your taste, you can add turnip and something else, I pointed out the compulsory basic set. Meat is better to take with the hind legs, there is and fat, but if you never found it - I think you can and regular unsalted fat, in extreme cases, and vegetable oil to use.


Cooking time 90 minutes Number of servings8

Ingredients for Basma lamb




Step-by-step instruction of cooking Basma lamb


Step 1

Lamb finely chop, as in goulash, salt-pepper a little, add cepochku of ground coriander and cumin, cut onion into rings and cover them with the meat


Step 2

On top of the stacked onion rings sliced tomatoes over the tomato put the carrots, cut into rings. this sequence is important!


Step 3

On top of greens stacked rings cut zucchini, eggplant and sweet pepper strips. it is better to take the peppers of bright colors so the finished dish will be more elegant. add salt and pepper, well add coriander and cumin


Step 4

Next, stack the potatoes, if an apt is better to put whole tubers


Step 5

The penultimate layer - cabbage


Step 6

The last and final layer, is extremely important - cover all with cabbage leaves, they must first be removed from the head, placed so that it was covered and never looked through our layers and press it strongly. Cover with a lid, if the lid fits tightly, put the cargo - vegetables well settled, but we cannot allow even a little bit of steam came out! Include full heat, when you hear that the heavily bubbled - diminish small and keep on fire for about 1.5 hours. Do not open! After some time open the lid and use a slotted spoon to stir the layers, the willingness to be determined in potatoes. Take a deep dish and ladle spread the finished dish. There is THIS broth turns out! Top cabbage leaves and greenery Paladino to throw out, but they have eaten a Bang! Bon appetit