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Lamb bughlama
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Lamb bughlama

120 min4 serv.19 февр. 2026 г.

Description

This dish deserves to be prepared not just for a regular lunch, but for a small family celebration. It's hearty, delicious, beautiful, and quite easy to cook. Buglama is made exclusively with the juice released from the meat and vegetables during cooking. Therefore, you'll need a heavy-bottomed pot with a tightly fitting lid. The recipe for this Caucasian dish is very simple. The main things are to choose good quality meat and follow the proper cooking process. I'm offering you a step-by-step recipe for lamb buglama with photos, so you can easily prepare a tasty and satisfying meal. Buglama is two dishes in one—a soup and a main course. Your man will surely be pleased with such a lunch, so definitely try out this lamb buglama recipe. So, read carefully, check the photos, and let's get cooking.

Instructions

  1. 1

    Step 1

    Step 1

    Wash the lamb, cut the meat off the bone, and remove excess fat. Cut the meat into small pieces.

  2. 2

    Step 2

    Step 2

    Cut the lamb fat into small pieces and render it in a frying pan. Remove the cracklings afterwards.

  3. 3

    Step 3

    Step 3

    Lightly sauté the meat in rendered fat, then set it aside in a separate dish.

  4. 4

    Step 4

    Step 4

    Peel and wash the onion, then slice it into rings or half-rings. Place it into the remaining fat from frying the meat and sauté slightly.

  5. 5

    Step 5

    Step 5

    Simmer the onion for 3-4 minutes, then add the fried meat on top.

  6. 6

    Step 6

    Step 6

    If you like spicy dishes, chop the chili pepper; if not, just place it whole among the meat. Slice the peeled potatoes and carrots into rounds and arrange them on top of the meat.

  7. 7

    Step 7

    Step 7

    Remove the seeds from the bell pepper, slice it into strips, and place it over the potatoes and carrots. On top of the pepper, add slices of eggplant. The skin of the eggplant can be peeled.

  8. 8

    Step 8

    Step 8

    The next layer is prepared asparagus beans and finely chopped herbs.

  9. 9

    Step 9

    Step 9

    Peel the tomatoes and chop them together with the cherry plums, or mix with lemon juice. Add salt and stir well. Pour the resulting sauce over the top layer of vegetables. Place a sprig of rosemary on top, if desired. Cover the pan with a lid and place in a preheated oven at 160 degrees for about an hour and a half.