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Azerbaijani mutton buglama

Azerbaijani Lamb Buglama

A Caucasian classic — meat and vegetables stewed in their own juices! The name translates as "steamed." It's built in a cauldron (or any heavy Dutch oven), layering lamb and an assortment of vegetables. After a long, slow braise over low heat you get a rich, fragrant, deeply satisfying one-pot meal.

katushafin

Recipe author

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Composition / ingredients

Servings:

Lamb

0.5

Onion

Tomatoes

Bell pepper

Potatoes

Parsley (big bundle)

Ground red pepper

Ground hot pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 20 % 4 g

Carbohydrates 45 % 9 g

97 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make Azerbaijani lamb buglama? Start by gathering your ingredients. I deliberately kept the meat on the bone — it adds real flavor as it braises. Adjust the amount of vegetables depending on their size.
Step 2:

Rinse the lamb, pat it dry, and cut it into small pieces. It's best to trim away excess fat, though some cooks leave it on and lay it in the pot as the first layer — your call.
Step 3:

Peel the onion and slice it into half-moons.
Step 4:

Wash and chop the tomatoes. The exact cut isn't critical — anything goes. But since the vegetables cook for a long time and turn very soft, a fine dice will break down into mush, so I prefer to cut everything on the larger side.
Step 5:

Cut the bell pepper into strips.
Step 6:

Wash and peel the potatoes, then cut them into chunks about the same size as the meat. If you're using small new potatoes, leave them whole in their skins.
Step 7:

Set out a heavy pot or Dutch oven. Spread a layer of meat across the bottom and season it with salt and pepper.
Step 8:

Add a layer of onion on top.
Step 9:

Next comes a layer of tomato and bell pepper.
Step 10:

Then add a layer of potatoes. Season again with salt and pepper. Lay the washed parsley on top — no need to chop it, just add whole sprigs. Pour in 50 ml (about 3 tablespoons) of water.
Step 11:

Set the pot over low heat. Bring the contents to a simmer, cover with the lid, and turn the heat down to its lowest setting.
Step 12:

Braise the buglama for 1.5 to 2 hours, depending on how much meat and vegetables you have. Serve hot, scattered with fresh herbs.

We love this dish! I've been making it for years, under a different name. Caucasian cuisine has countless variations — in some, the meat is browned before braising, sometimes with a little lamb-tail fat. You can use just about any vegetable: eggplant, zucchini, even cabbage (usually laid over the top as whole leaves). It's especially good in the season of young summer vegetables. For herbs, I like cilantro best.
Since everyone's tolerance for salt, sweetness, bitterness, spice, and heat is different, always season to your own taste. If you're using a spice for the first time, remember that some are easy to overdo — chili pepper especially.