Lamb buglama in Azerbaijani style

Name: Lamb buglama in Azerbaijani style
Total time: 2 h
Yield: 4
Ingredients: 0.5 kg Mutton; 1 Onion; 2 Tomatoes; 1 Bell pepper; 4 Potato; to taste Parsley; to taste Ground red pepper; to taste Ground hot pepper; to taste Salt

A dish of Caucasian cuisine - meat with vegetables in its own juice! This name is translated as “steamed”. The dish is prepared in a cauldron, into which lamb and various vegetables are placed in layers. As a result of long simmering over low heat, a delicious, aromatic and satisfying dish is obtained.

91

62895

Abigail Lopez

Author of the recipe

Calories

359Kcal

Protein

26gram

Fat

15gram

Carbs

33gram

*Nutritional value of 1 serving

Ingredients

Servings: 4

0.5kg

1

2

1

4

to taste

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 2 hr

STEP 1
How to make buglama from lamb in Azerbaijani style? Prepare ingredients for making buglama. I deliberately left the meat with a bone; it gives a special aroma when stewed. Adjust the amount of vegetables depending on their size.
STEP 2
Wash the meat, dry it and cut into small pieces. It is better to remove excess fat. Although in some recipes it is specially left and placed in the cauldron as the first layer. You decide.
STEP 3
Peel the onion and cut into half rings.
STEP 4
Wash and chop the tomatoes. In general, the method of cutting vegetables is not critical. You can cut it into absolutely any pieces. But, since vegetables simmer for a very long time, they become very soft, and when chopped finely they turn into porridge. Therefore, it tastes better to me if the vegetables are cut larger.
STEP 5
Cut the pepper into strips.
STEP 6
Wash the potatoes, peel and cut into pieces equal in size to the meat. If you use small young potatoes, leave them in their skins and do not cut them.
STEP 7
Take a cauldron. Place a layer of meat on the bottom. Salt and pepper it.
STEP 8
Place a layer of onions on top.
STEP 9
Then comes a layer of tomato and pepper.
STEP 10
Next, place a layer of potatoes. Now you need to add salt and pepper again. Place well-washed greens on top. There is no need to cut it; just put the whole branches straight. Add 50 ml water.
STEP 11
Place the cauldron on low heat. Bring the contents to a boil, cover with a lid. Make the fire minimal.
STEP 12
Simmer the buglama for 1.5-2 hours, depending on the amount of meat and vegetables. Serve the dish hot, sprinkled with fresh herbs.

Comments on the recipe

777

10.11.2023

4.7

Here's how to cook lamb with vegetables in Georgian style

Cisa

10.11.2023

4.9

An excellent hot and spicy second course! Lamb buglama in Azerbaijani style is a very worthy dish, and what an appetizing and tasty one, simply delicious! Can be served to guests with the most discerning tastes. Thank you very much for the recipe!