Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Wash the meat
Step 3:
Let the water drain
Step 4:
Chop the meat
Step 5:
Fry in oil
Step 6:
From all sides
Step 7:
Chop the onion,
Step 8:
Add to meat,
Step 9:
Extinguish
Step 10:
Step 11:
Chop vegetables,
Step 12:
Add to meat,
Step 13:
Put out.
Step 14:
Tkemali season...
Step 15:
Meat and cook
Step 16:
Step 17:
This culinary recipe of Abkhazian cuisine was recommended to me by my friend who works in a restaurant. And in fact, lamb buglama is a very satisfying and delicious meat dish. My husband really liked this food, and now he boasts that his wife is gold.
First, wash the lamb and let the water drain. After it drains, cut the meat into small cubes. Heat the oil in a frying pan and add the meat. After the juice evaporates and the lamb begins to fry, add the chopped onion and simmer for 5-7 minutes.
Chop garlic, herbs and chili pepper and add to the lamb, also season with Tkemali sauce, add salt and mix everything. Simmer until tender. Lamb should be served hot.
I am sure that after the lamb buglama you will become addicted to Abkhazian cuisine, because all its dishes are distinguished by an exquisite, incomparable aroma and sharpness, thanks to spices.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Lean mutton - 169 kcal/100g
- Fat mutton - 225 kcal/100g
- Lamb - brisket - 533 kcal/100g
- Mutton - ham - 232 kcal/100g
- Lamb chop on a bone - 380 kcal/100g
- Lamb shoulder - 284 kcal/100g
- Mutton - dorsal part - 459 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Saffron - 310 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
