Buglama is a braised lamb meat in a vegetable sauce with cherry plum and spices. This dish is cooked in Azerbaijan and Georgia. So now you will be able to cook it as well. For that you will need a cauldron or heavy stockpot, an open fire or just a stove and not much time for a preparation part. Aromatic and hearty buglama will make your dinner unforgettable.
Full recipe at www.vsegdavkus...
Ingredients:
• bone-in lamb - 1600 g
• bulb onion - 500 g
• bell pepper - 600 g
• tomatoes - 600 g
• hot peppers - 2
• cherry plums - 12
• garlic - 5 cloves
• butter - 50 g
• lemon juice - 2 tbsp
• fresh parsley - 15 g
• peppercorns - 1 tsp
• ground curry - 1 tsp
• imeretian saffron - ½ tsp
• salt - 2 tsp
You will need:
• cauldron or heavy stockpot
• carving board
Preparation:
1. Cut the bulb onion into rings, deseed the bell peppers and cut into rings, tomatoes into slices, mince the garlic and greens.
2. Make a layer of the half of the bulb onion in a cauldron, follow with a layer of the half of the lamb meat, add 1 tsp of salt, ½ tsp of peppercorns and ½ tsp of curry, then make a layer of the half of cut bell pepper, add 6 cherry plums and 2½ cloves of the garlic. Then repeat all the layers again plus ½ tsp of imeretian saffron and finish with a layer of sliced tomatoes, add the butter, hot peppers and fresh parsley.
3. Cover the cauldron with a lid and braise over low heat for 30 minutes.
4. Then add the lemon juice and keep braising for 1 h 30 min more, not stirring, over low heat with the lid covered.
5. Sprinkle your buglama with fresh greens and serve hot with a fresh lavash.
Advices:
1. No need to add water into a buglama as veggies giving a juice necessary for cooking. Add some salt to your taste.
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16 сен 2024
