Basma

Cut the lamb into large chunks, about 3–4 cm. Place the meat fat-side down in a cold, thick-walled pot (kazan), season with salt and sprinkle with cumin seeds and coriander seeds.

Cut the onion into rings and layer it over the lamb. Cut the tomatoes into large pieces and add as the next layer, seasoning lightly with salt.

Cut the carrots into thick rounds or slices; leave small potatoes whole or cut larger ones into 2–4 pieces. Layer the carrots, then the potatoes, season with salt and add black pepper.

Remove only the outer dry skin from the garlic bulb, keeping it whole without separating into cloves, and place it in the pot. Cut the cabbage into large pieces, setting aside a few whole leaves for covering.

Layer the cabbage on top, sprinkle with salt and cumin, cover with the whole cabbage leaves, and press everything down firmly with a lid or a heatproof bowl weighted down slightly. Do not add water or stir the layers.

Place the pot over medium heat. Once it starts boiling inside, after about 15 minutes, reduce the heat to low and cook covered for 60 minutes, until the lamb and potatoes are tender.

Remove the pot from the heat and let the basma rest, covered, for 20 minutes. Carefully remove the cabbage leaves and arrange the dish on a large platter, layering it in reverse order, then drizzle with the juices from the bottom of the pot and serve immediately.