Print Recipe
Buglama Recipe
Tasty, satisfactory. The national dish is prepared from mutton.
Prep Time 15 minutes
Cook Time 150 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 150 minutes
Servings
Ingredients
Instructions
  1. Meat, it is desirable to take leg (if there is a young mutton, then the cooking speed decreases and the taste is even more tender). Cut the meat into pieces, separate from the bones (only the flesh). Peel the tomatoes. Tomatoes cut into large pieces, onion rings and peppers of two kinds, as well as a little fat from the lamb (pictured in the picture). Eggplants chopped, add salt, peel potatoes, leave aside.
    Meat, it is desirable to take leg (if there is a young mutton, then the cooking speed decreases and the taste is even more tender). Cut the meat into pieces, separate from the bones (only the flesh). Peel the tomatoes. Tomatoes cut into large pieces, onion rings and peppers of two kinds, as well as a little fat from the lamb (pictured in the picture).
Eggplants chopped, add salt, peel potatoes, leave aside.
  2. Put all the cut ingredients in one large bowl, except potatoes and eggplant. Add a little salt, mix with your hands. Need (preferably) a pan with a double bottom, that is, with a non-stick bottom. Put the whole mass in a saucepan.
    Put all the cut ingredients in one large bowl, except potatoes and eggplant. Add a little salt, mix with your hands. Need (preferably) a pan with a double bottom, that is, with a non-stick bottom. Put the whole mass in a saucepan.
  3. Everything, nothing more we do not put. We cook dinner without water, on a quiet fire for 1.5 hours. In the photo, this is after 15 minutes of cooking. So, you have a lot of free time.
    Everything, nothing more we do not put. We cook dinner without water, on a quiet fire for 1.5 hours. In the photo, this is after 15 minutes of cooking. So, you have a lot of free time.
  4. After 1.5 hours, drain the water from the eggplants, put it in a frying pan and lightly fry. In the sauce we cut the potatoes. When the potatoes are ready, add fried eggplants, salt to taste.
    After 1.5 hours, drain the water from the eggplants, put it in a frying pan and lightly fry. In the sauce we cut the potatoes. When the potatoes are ready, add fried eggplants, salt to taste.
  5. In a bowl, sprinkle with finely chopped herbs.
    In a bowl, sprinkle with finely chopped herbs.

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