Lamb Buglama with Tomatoes
This buglama combines lamb protein and fat with fiber and vitamin C from tomatoes, onion, and bell pepper. Slow covered stewing keeps the meat tender, while fresh parsley finishes the aroma.
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1 kg 333 gram
Servings: 10 (1 serving ≈ 293 gram)
Digestion time: 4 hour
Complete protein: ✔
Cut the lamb (1600 g) into large pieces and place it in a pot.
Layer the onion (200 g), bell pepper (150 g), and tomato (800 g) on top.
Season with table salt (18 g) and black pepper (1 g) to taste, add the water (150 g), and stew covered over low heat for 70–80 minutes, until the lamb is tender.
Add the parsley (15 g) and let the stew rest for 10 minutes.
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