Mutton buglama in Azerbaijani

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

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

3. Step 3:

   

   Peel the onion and cut it into half rings.

4. Step 4:

   

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

5. Step 5:

   

   Cut the pepper into strips.

6. Step 6:

   

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

8. Step 7:

   

   Take the cauldron. Lay a layer of meat on the bottom. Season it with salt and pepper.

9. Step 8:

   

   Put a layer of onion on top.

10. Step 9:

    

    Then comes a layer of tomato and pepper.

11. Step 10:

    

    Next, lay a layer of potatoes. Now you need to add salt and pepper again. Place the well-washed greens on top. It does not need to be cut, put whole twigs straight. Add 50 ml of water.

12. Step 11:

    

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

13. Step 12:

    

    Simmer the buglama for 1.5-2 hours, depending on the amount of meat and vegetables. Serve the dish hot, sprinkled with fresh herbs.