Buglama Recipe
A very tasty and satisfying recipe. The national dish is made from mutton.
Servings Prep Time
5 15minutes
Cook Time
150minutes
Servings Prep Time
5 15minutes
Cook Time
150minutes
Ingredients
Instructions
  1. Meat, it is advisable to take a leg (if there is young lamb, then the cooking speed is reduced 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 pepper of two types, as well as a little fat from lamb (pictured). Cut eggplants, add salt, peel potatoes, set aside.
  2. Put all the chopped ingredients in one large bowl, except the potatoes and eggplant. Add a little salt, mix with your hands. Need (preferably) a frying pan with a double bottom, that is, with a non-stick bottom. Put the whole mass in a saucepan.
  3. That’s it, we don’t put anything else. We cook dinner without water, on a quiet fire for 1.5 hours. In the photo it 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 them in a frying pan and lightly fry. Cut the potatoes into the sauce. When the potatoes are ready, add the fried eggplant, salt to taste.
  5. Put it in a bowl, sprinkle with finely chopped herbs.
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