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Buglama with Tkemali Sauce, Garlic, and Herbs (Lamb)

Lamb is prized for its distinctive flavor, and buglama is proof of that!

Daria ☼Author avatar
Recipe author
Buglama with tkemali sauce, garlic and lamb greens
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 11 g
Fats 38 % 9 g
Carbohydrates 17 % 4 g
136 kcal
GI: 100 / 0 / 0

Cooking method

  1. Step 1:

    Step 1

    The ingredients.

  2. Step 2:

    Step 2

    Rinse the meat.

  3. Step 3:

    Step 3

    Let it drain.

  4. Step 4:

    Step 4

    Cut the meat into small cubes.

  5. Step 5:

    Step 5

    Fry it in butter.

  6. Step 6:

    Step 6

    Brown it on all sides.

  7. Step 7:

    Step 7

    Chop the onion,

  8. Step 8:

    Step 8

    add it to the meat,

  9. Step 9:

    Step 9

    and simmer.

  10. Step 10:

    Step 10

    Step 10:

  11. Step 11:

    Step 11

    Chop the vegetables,

  12. Step 12:

    Step 12

    add them to the meat,

  13. Step 13:

    Step 13

    and simmer.

  14. Step 14:

    Step 14

    Season with tkemali...

  15. Step 15:

    Step 15

    then finish cooking the meat.

  16. Step 16:

    Step 16

    Step 16:

  17. Step 17:

    Step 17

    Step 17:

  • A friend of mine who works in a restaurant recommended this Abkhazian dish, and lamb buglama really is hearty and delicious. My husband loved it — now he brags that his wife is a keeper. Start by rinsing the lamb and letting it drain, then cut the meat into small cubes. Heat the butter in a skillet and add the meat. Once the juices cook off and the lamb starts to brown, add the chopped onion and simmer for 5–7 minutes. Mince the garlic, herbs, and chili and add them to the lamb, then season with tkemali sauce (a tangy Georgian plum sauce), salt to taste, and stir everything together. Simmer until tender. Serve the lamb hot. Once you've tried lamb buglama, I think you'll be hooked on Abkhazian cooking — its dishes have a refined, one-of-a-kind aroma and a lively kick from the spices. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Garlic - 143  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Dill greens - 38  kcal/100g
  • Saffron - 310  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Cilantro - 25  kcal/100g
  • Chili pepper - 40  kcal/100g

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