At the bottom of the cauldron, spread a layer of sheep fat, a lot of it is not necessary. You only need to isolate the lower bits of meat from the bottom. Cut it right frozen, it's easier to cut very thin plates. Cauldron, by the way, the cold, the stove is turned off.

Subsequently, a layer of the meat should be salt...

... and to season with spices and pepper. Lately I have less use for ground spices and do this: take peas what I got slightly confused in a mortar and pour. I assure you, that's much better!

I used white and black peppers and coriander. "At the request of workers" Zira I have not used, although it'd be a good place. Well, don't like it, although I personally like... But generally, everything is to your taste, the dish is very affordable.

After onions, it is quite a lot, and this is important! Further, the product can be varied according to your taste, but the onions should be decent. It need a little salt to provoke the secretion of juice.

Then carrots.

Then the turnip. The principle is this: the products over dolgovka, the lower they should be. Now, therefore, meat and roots down.

Layer of potatoes. It should be a little salt.

Quince. This product doubts I had... As it is the fruit for meat and vegetables? Well, it does not fit in the Russian mind such Eastern delights! I assure you, doubt no more!!! It's a great combination!

This is my favorite picture. Peppers! Right, summer called me to the kitchen and straight into the pan! Green pepper "swallow" and two colors - Bulgarian feast for the eyes!!! However, the first signs of impending disaster...

Then a layer of tomatoes. Again, "at the request of workers" the skin I removed from them, although this is not necessary. And here is the disaster. Products and still a lot of space for so little!!! I have prepared them from the soul, and the-that not rubber! But we remember that the name of the dish comes from the Uzbek word "push", "compress"...

... so the next layer of cabbage I had pressed down with all his weight, and, rest assured, I have not small. Some space still vacant.

On top of the cabbage fresh herbs: parsley, cilantro and Basil, chopped not very finely. In this layer it would be appropriate to place the head of garlic and dried whole pod chili peppers, but at the request of the same workers I did not. And now, like magic, the clouds came low the St. Petersburg sun, which we're not seeing for months and looked me in the kitchen, and even in the very moment when it is time to photograph fresh herbs. Wonderful card turned out!!!

Securely close all this with cabbage leaves. When you prepare the cabbage, don't forget to separate out some large leaves for this.

Giving all the cast iron cover from Soviet patches, as well as their weight.

Then close the regular cover. See, she ran into a cast iron lid and not tightly closed. That was the goal!

Put on top of the inverted pan, and on it a heavy casserole in which the water is poured. Everything fell into place, and sealing of multiple layers of foil will not allow to break out that precious pair, which will make this product and color variety in a taste extravaganza. The idea is that some of the food will cook, part stew and part of be prepared for a couple. Steam will repeatedly rise up and condense on cabbage leaves and return back to the broth, again and again, enriching it with a variety. This circulation and give us a unique effect Basma! Now under this construction and need to build a fire. First medium to melt the fat (listen to the cauldron), then a little harder to warm up the walls of the cauldron, and then, as the chains in motion, make the smallest. Now on low heat this thing will last about 2 hours.

After about an hour and forty-some steam still escaped out through all the seals. Well, close, not already placed the scent in a small volume, breaks out!!! The kitchen began to fill up with delicious smell is the first sign that will soon be ready! Well, 2 hours passed. Let's see what we've got...

Great result! Mix. All products gotovilis as it should, a decent amount of broth, but you remember that pot was not added even a drop of water. All of these juices have given our ingredients!

Serves Basma, and to each portion in the Cup of the same broth. Eat and pripevom!!! Awesome tasty!!!