Azerbaijani-Style Steamed Lamb with Vegetables

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.
cook time: 2h
Chloe Benton
Azerbaijani-Style Steamed Lamb with Vegetables

Nutrition Facts (per serving)

97
Calories
4g
Fat
9g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Tomatoes 2 pc
Salt to taste
Ground hot pepper to taste
Potato 4 pc
Parsley (big bun) to taste
bell pepper 1 pc
Ground red pepper to taste
Mutton 0.5 kg

Recipe instructions

Step 1

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

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

Step 3
Peel the onion and cut into half rings.

Step 4

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

Step 5
Cut the pepper into strips.

Step 6

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

Step 7
Take a cauldron. Place a layer of meat on the bottom. Salt and pepper it.

Step 8

Step 8
Place a layer of onions on top.

Step 9

Step 9
Then comes a layer of tomato and pepper.

Step 10

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

Step 11
Place the cauldron on low heat. Bring the contents to a boil, cover with a lid. Make the fire minimal.

Step 12

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.

Additional rubrics

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