Azerbaijani-Style Lamb Buglama
A Caucasus-inspired dish: meat and vegetables cooked in their own juices. The name translates as “steamed.” The dish is cooked in a cauldron, where lamb and various vegetables are layered. After long, slow simmering over low heat, you get a wonderfully aromatic, hearty, and flavorful dish.
Updated : 10 August, 2026
Easy
About 30 min.
Ingredients
0.5 kilograms
Lamb
1
Onion
2
Tomato
1
Bell pepper
4
Potato
to taste
Parsley
to taste
Red pepper, ground
to taste
Hot pepper, ground
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make Azerbaijani-style lamb buglama? Prepare the ingredients for the buglama. I deliberately left the meat on the bone, as it gives a special aroma during stewing. Adjust the amount of vegetables depending on their size.
Step 2
Wash the meat, dry it, and cut it into small pieces. It is better to remove excess fat. However, in some recipes it is deliberately left on and placed in the cauldron as the first layer. The choice is yours.
Step 3
Peel the onions and cut them into half rings.
Step 4
Wash the tomatoes and cut them up. In general, the way you cut the vegetables is not critical. You can cut them into absolutely any pieces. But since the vegetables stew for a long time, they become very soft, and if cut too finely, they turn into a mash. That is why I prefer the vegetables cut larger.
Step 5
Cut the bell pepper into strips.
Step 6
Wash and peel the potatoes, then cut them into pieces about the same size as the meat. If you are using small young potatoes, leave the skin on and do not cut them.
Step 7
Take a cauldron. Place a layer of meat on the bottom. Season it with salt and pepper.
Step 8
Add a layer of onions on top.
Step 9
Then add a layer of tomatoes and bell pepper.
Step 10
Next, add a layer of potatoes. Now add salt and pepper again. Place the well-washed herbs on top. They do not need to be chopped; add the whole sprigs directly. Pour in 50 ml / about 3 tablespoons of water.
Step 11
Place the cauldron over low heat. Bring the contents to a boil, cover with a lid, and reduce the heat to the lowest setting.
Step 12
Stew the buglama for 1.5–2 hours, depending on the amount of meat and vegetables. Serve the dish hot, sprinkled with fresh herbs.
Author note
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