Dish

Dograma

Dograma is made by sautéing onions in oil until they are soft. Cubed lamb is then added to the pan and cooked until browned. Potatoes are then added to the pan and cooked until tender. The dish is seasoned with salt, pepper, and other spices, such as cumin and coriander. It is usually served with crusty bread.

Asian cuisine› Arab cuisine› Caucasian cuisine› Azerbaijani cuisine

Stew

Origins and history

Dograma is a traditional dish from Azerbaijan, a country in the Caucasus region of Eurasia. It is a popular dish among the Azerbaijani people, who have been making it for centuries.

Dietary considerations

This dish is high in protein and vitamins, but it is also high in fat due to the lamb. It is not suitable for those on a low-fat diet or for vegetarians/vegans.

Variations

There are many variations of this dish, some of which include the addition of other vegetables or spices. Some recipes also call for the use of different types of meat.

Presentation and garnishing

Dograma should be served hot and garnished with a sprig of fresh parsley.

Tips & Tricks

To reduce the fat content of this dish, use leaner cuts of lamb or substitute with beef or chicken. You can also use sweet potatoes instead of regular potatoes to add more nutrients to the dish.