Buglama lamb in azerbaijani

4 servings
2 hours

How to make a lamb boom in Azerbaijani? Prepare the products to make the buglama. I specially left the meat with a bone, when stewing it gives a special aroma. Adjust the amount of vegetables depending on their size.

Wash the meat, dry and cut into small pieces. It is better to remove excess fat. Although in some recipes it is specially left and put in the cauldron first layer. It's up to you.

Peel the onions and cut into half rings.

Wash and chop the tomatoes. In general, the method of cutting vegetables is not critical. You can cut absolutely any piece. But, since vegetables languish for a very long time, they become very soft, and when chopped finely, they turn into porridge. Therefore, it tastes better for me if the vegetables are cut larger.

Cut the peppers into strips.

Wash the potatoes, peel and cut into chunks equal in size to the meat. If you take new small potatoes, then leave them in the skin and do not cut them.

Take a cauldron. Lay a layer of meat on the bottom. Salt and pepper it.

Top with a layer of onion.

Then comes a layer of tomato and pepper.

Next, lay a layer of potatoes. Now you need to add salt and pepper again. Top with the well-washed greens. You don't need to cut it, put whole twigs right there. Add 50 ml of water.

Put the cauldron on a small heat. Bring the contents to a boil, cover with a lid. Make the fire minimal.

Simmer the bugle for 1. 5-2 hours, depending on the amount of meat and vegetables. Serve the dish hot, sprinkling with fresh greens.