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Bughlama

Name: Bughlama
Total time: 150 min
Yield: Serves 4
Cuisine: Azerbaijan
Ingredients: 600g Lamb; 2 Onion; 3 Potato; 2 Eggplant; 3 Tomato; 2 Green Bell Pepper; 3 cloves Garlic; A pinch Basil; A pinch Cilantro; 2 tsp Salt; A pinch Black Pepper

Main Dish

⏱ 150 min

👥 Serves 4

Difficulty ⭐

Lamb and vegetables layered and steamed without added water — a rustic Azerbaijani stew.

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📖 The Story Behind This Dish

Bughlama means 'steamed' — lamb, onions, potatoes, eggplant, tomatoes, and peppers are layered in a pot and braised with almost no water, using only the ingredients' own moisture. It's an everyday dish in Azerbaijani homes, scattered with plenty of herbs and eaten with bread.

🌆 Where it's eaten: At the end of summer in the yard of an Azerbaijani farmhouse, a pot layered with freshly picked vegetables sits over a low flame waiting for dinnertime.

🥕 Ingredients (serves 4)

Lamb 600g
Onion 2
Potato 3
Eggplant 2
Tomato 3
Green Bell Pepper 2
Garlic 3 cloves
Basil A pinch
Cilantro A pinch
Salt 2 tsp
Black Pepper A pinch

👩‍🍳 Instructions

Cut the lamb into large pieces and season with salt and pepper.
Line the pot with the meat, then layer sliced onion, potatoes, eggplant, green pepper, and tomato in that order, salting each layer.
Scatter with garlic and cover.
Braise on the lowest heat for 2 hours without adding water.
Scatter with chopped basil and cilantro.
Bring the pot straight to the table.

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