Want to diversify your home menu? We offer you to cook a unique dish that will not leave anyone indifferent. This is Azerbaijani mutton buglama. The recipe for this dish is considered a culinary masterpiece not only in Central Asia, but also in Russia.
Description
Buglama is translated from Azerbaijan as “steaming”. All products are saturated with each other's flavors and juices. Therefore, it turns out a very tasty and unusual combination with an unforgettable aftertaste.
Such a dish can be prepared not only for a family dinner, but also for a holiday. Guests will be pleasantly surprised and appreciate your culinary skills.
To cook booglam, you need to pick up a container in which there is a very thick bottom and a tight-fitting lid, since the aroma and juices should remain in the pan, and not evaporate. As a rule, a cauldron is taken for such a dish.
The recipe for an Asian dish is easy and quick to prepare, but do not forget that you must adhere to all proportions for the right taste and combination. So, we begin to cook boiled lamb.
Ingredients
To prepare the perfect dish, you must adhere to the recipe. We will need these products:
boneless meat (lamb) - 1 kg;
tomatoes - 0.5 kg;
turmeric - 5 g;
dill - 6-7 branches;
potatoes - 1 kg;
bell pepper (different colors) - 3 pcs.;
eggplant - 0.5 kg;
carrots (large) - 2 pcs.;
onions - 0.5 kg;
green onions - 5 branches;
dried grass of zira - 3 g;
garlic - 2 heads;
cilantro - 7 leaves;
hot chili pepper - 1-2 pcs.;
lemon - ½;
salt to taste;
ground pepper (red and black) - to taste;
paprika - 5 g;
asparagus beans - 0.5 kg.
As you can see, mutton buglama includes a large number of products that must be prepared so that all the tastes of vegetables, spices and herbs mix together and you get one harmonious, original and very tasty dish.
Recipe
So that you don’t forget anything, consider the step-by-step cooking of booglama:
First, on the bottom of the container in which you will prepare the dish, you need to lay the coarsely chopped meat with the fat down. Season the lamb with salt and pepper, and add the zira, let it lightly marinate.
Onions, cut into large rings in a separate plate, add turmeric and chopped green onions. Let these vegetables marinate too.
Meanwhile, the meat is fried until golden brown, the fat is melted. We lay the lamb on a plate, and pickled onions are placed in the cauldron, which is thoroughly mixed and slightly fried until transparent. Then almost ready mutton is laid out here. All together is mixed and fried again.
We clean and cut potatoes with carrots into medium circles, and then put them in a cauldron with one or two layers (as it turns out).
Cut ponytails from chili pepper, finely chop it and sprinkle vegetables in a cauldron.
We clean and cut into strips multi-colored bell pepper, which is laid out on top of vegetables.
Now it’s the turn of eggplant. Cut ponytails from them and cut them into medium circles. You can not peel the peel. Eggplants are laid out on top on pepper.
Prepare the asparagus, which is laid out on the vegetables in the last layer.
Then, finely chop the rest of the greens according to the recipe and garlic, which must be decomposed into asparagus.
Finely chopped peeled tomatoes and squeeze lemon juice into them from half a lemon. Stir well and let it brew for 5 minutes, after which we spread the mass in a cauldron too.
Now you need to bring all the vegetables to taste. To do this, add salt, you can sprinkle a little sugar and other spices as you wish. Vegetables are thoroughly mixed and set on low heat. The cauldron is covered with a lid. Vegetables should be stewed for about one hour.
After the time, the cauldron can be sent to the oven for another 30-50 minutes. Then you need to get a pot of vegetables, cover with something warm and let it brew for about 20 minutes.
Please note that water is not added to the dish, because the vegetables are stewed in their own juice. That’s all the wisdom of cooking boiled lamb.
If you still add water, you get a soup that will only taste like booglam, but not in appearance. Look at the photo how the dish with the addition of liquid turns out.
Tips & Tricks
To make the dish more refined taste, you can replace lemon juice with finely chopped cherry plum.
If you add a little saffron to the bugla, it will emphasize the color of the dish and give a special unique flavor.
Some cooks claim that carrots are not added to buglam. However, in Russia this vegetable is put in almost every dish. After all, carrots are a storehouse of vitamins, especially carotene, which is often lacking in the human body.
Sweet and sour sauce is ideal for lamb booglam, which goes well with the dish and leaves an unforgettable aftertaste.
Potatoes can not be added to the dish, this will not spoil the taste.
Whole tomatoes and coarsely chopped peppers can be put in the dish. Buglama will turn out more saturated.
Finally
Now you know the recipe for lamb boglama in Azerbaijani. The dish is hearty, aromatic, mouth-watering and very tasty. If you also prepare sweet and sour sauce for it, then booglam can be safely served on the festive table.
Surprise your loved ones, guests with a refined and nutritious dish.