Buglama is lamb stewed in large quantity of spices.

The first dish of Georgian cuisine, cooked lamb, braised with spices with a small amount of liquid. Buglama translates steamed. Mandatory for this dish are lamb, tomatoes, onions, peppers. Buglama lamb – it’s very tasty and hearty meat dishes. It makes more sturgeon or other fish.

Ingredients for preparation Buglama:

for preparing Buglama

  • 1 kg lamb.
  • 50 g lamb fat.
  • 400 g onion.
  • 1 ea garlic clove.
  • 15 g cayenne.
  • 3 g every spice (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper).
  • Salt.

Method:

  • Slice lamb (a slice is about 30 g) and stew in lamb fat for 15 min.
  • Add finely chopped onion and go on stewing until lamb is soft.
  • Pour over broth with spices (tarragon, saffron, mint, dill, coriander, extract of ginger, pepper, salt).