Azerbaijani-style lamb bughlama
Description
This recipe won't take much time. Let's prepare Azerbaijani buglama made with lamb. Prepare a large cauldron (kazan), and cut mutton tail fat into it. Then roughly chop the lamb and onion. Next, cut off the stems from the tomatoes and place them in the kazan. Then add a layer of eggplant and young potatoes cut in half. Add a couple of hot peppers and three heads of garlic. Then place halved sweet peppers and coarsely chopped cabbage. Finally, lay bundles of fresh herbs on top and cover with cabbage leaves. Cook over medium heat for two hours. Before serving, remove the herb bundles and hot peppers, then serve hot. I think you've never tasted anything so delicious. Serve hot.
Instructions
- 1
Step 1
Cut the tail fat and place it in the bottom of the cauldron.
- 2
Step 2
Then add the coarsely chopped meat and onion. Season with salt and pepper.
- 3
Step 3
Cut off the bottoms of the tomatoes and place them whole into the cauldron.
- 4
Step 4
Then coarsely chopped eggplants.
- 5
Step 5
Cut the young potatoes into 2-3 pieces and add a couple of hot peppers.
- 6
Step 6
Do not peel the garlic, place three whole heads into the cauldron, cut the sweet pepper into two halves and remove the seeds.
- 7
Step 7
Coarsely chop the cabbage.
- 8
Step 8
Then add bunches of herbs—coriander, onion, dill, basil. There's no need to chop the herbs, as they will be discarded later.
- 9
Step 9
Cover with cabbage leaves, press down slightly, and place over medium heat. Simmer for 2 hours.
- 10
Step 10
Remove the herb bundles and chili pepper from the finished dish. Serve hot.