Lamb is meat with an unusual taste, quite fatty and with a specific smell, and you need to know how to cook it correctly. Not everyone likes lamb - as many people, as many opinions. But true gourmets highly value lamb for its delicate taste and unusual aroma.
Lamb is the most environmentally friendly meat, since animals do not tolerate any antibiotics or chemical fertilizers.
The secret of cooking lamb
There are many ways to prepare lamb, and they often depend on the culinary traditions of a particular country. When choosing meat, preference should be given to young lamb weighing up to 15 kg. Such meat will be less fatty and sinewy.
For cooking older lamb you will need to soak the meat for a long time and use a large amount of spicy spices to fight off the pungent smell. Fortunately, lamb is a very rewarding product for flavor combinations and perfectly absorbs the flavor of any addition.
The characteristic smell of lamb comes from the fat, so it can be removed before cooking. Also, when cutting the carcass, you should remove the film - it is not edible.
Do not overcook or overcook the meat - it will turn out tough and dry.
Spices and seasonings for lamb
The secret of cooking lamb lies not only in the method heat treatment, but also in the use of a variety of spices and seasonings that will give the meat a pleasant aroma and help better digest fatty foods.
Pepper, salt, parsley, dill, garlic and bay leaf- the main arsenal of spices that every housewife has in her kitchen. This simple set is great for cooking lamb. The best choice for lamb is hot and allspice peppers, which will slightly overpower the specific taste of the meat, as well as sweet ground paprika.
Depending on how the meat will be cooked, spices such as cumin, mustard seeds, aromatic saffron, oregano and thyme go well with it. The main thing is not to overdo it with these herbs - a small pinch is enough.
An original dish is obtained by adding lemon or lemon juice. You can experiment and add ready-made mixtures to the meat, such as suneli hops or other Asian mixtures, which can be bought at the market from oriental traders.
To give the finished meat a piquant taste, before serving it can be coated with a mixture of chopped herbs, spices, mustard and garlic. And in order to give the meat a dizzying aroma, before baking, you can make small cuts on the piece and place garlic cloves there.
Sauces and marinades
The taste of the finished dish is significantly improved by various sauces and marinades.
Lamb is often cooked over an open fire, and any kebab, as you know, needs a marinade. The meat is soaked for several hours, or even better - for a day, be sure to add lemon, dried barberry, thyme, rosemary, as well as salt and pepper. All seasonings are mixed and poured mineral water.
Nut marinade is prepared from grated almonds, salt and lemon juice. A few sprigs of rosemary and a head of garlic are also added there.
For spicy marinade Strong homemade adjika with chili pepper, as well as red pepper and cinnamon, are good. The marinade is poured with white wine.
Lamb soaked in a marinade from fermented milk products. Salt, a mixture of peppers and turmeric are added to kefir or natural yogurt, as well as fresh herbs- cilantro, parsley and green onions.
Lamb is a less common type of meat due to its specific smell. But only true connoisseurs know how to use lamb seasonings to improve the taste and add aroma to lamb dishes.Lamb spices are used to prepare:
- kebab;
- pilaf;
- baked or fried meat;
- shurpas
Seasonings should be added to meat in small quantities to highlight the taste of lamb, and not to overwhelm it. To a large extent they consist of dried herbs, and their type and combination suits each dish separately.
Spices for lamb kebab
To marinate meat for barbecue, use a classic seasoning, which includes the following components:
- basil;
- cumin;
- coriander;
- pepper;
- onion;
- salt.
Onions are very important when marinating lamb for barbecue. Its juice makes the meat tender and juicy.
You can use any type of pepper for barbecue or a mixture of peppers - black, red, hot chili.
Cumin is added to the marinade for meat at the beginning, but this seasoning reveals its taste already on the coals.
Basil is a universal seasoning. It can be used for dry lamb shish kebab. Or add fresh leaves.
Spices for lamb pilaf
Spices play the main role when preparing pilaf with lamb meat. They give the dish aroma, taste and spiciness. The main ones are:
- saffron;
- barberry:
- garlic;
- pepper;
- cumin;
- onion.
Saffron gives the pilaf a golden color and adds spiciness to the dish. Jeera is an Indian cumin with a strong and pleasant aroma. Barberries are small dried berries that contain vitamin C. Therefore, natural sourness adds piquancy to the pilaf.
Spices for lamb shurpa
Shurpa is rich soup, which is prepared from lamb with the addition of various spices. Main seasonings for shurpa:
- khmeli-suneli;
- coriander;
- savory;
- paprika;
- basil;
- garlic.
There is no specific composition of spices for lamb. The chef’s taste plays a special role here. But a mixture of herbs greatly improves any dish.
People began to eat pork more than seven thousand years ago; since then, the meat of these domestic animals has been an integral part of the culinary traditions of most countries, and not only European ones.
Pork can rightfully be called a universal food product from which you can prepare incredible amount dishes. But you can diversify recipes not only with different heat treatments, but also to a large extent with spices and seasonings.
Classic seasonings for pork
Salt, various types of peppers and bay leaves are classic seasonings not only for pork, but also for any other meat. The most suitable for pork different types pepper - ranging from classic black or red and ending with paprika or chili powder. It is recommended to add salt at the end of cooking - this will make the meat softer.
Horseradish can also be considered a universal seasoning; without it it is impossible to imagine baked pork or jellied meat. Moreover, you can use either fresh ground root or dry powder.
Garlic goes well with absolutely any meat - it will not only give the pork a dizzying aroma, but also make it soft and juicy. But it can also drown out the taste of any added spice. Therefore, it is better to use it on its own or in combination with fresh chopped herbs.
Exotic seasonings for pork
TO fried meat ginger, garlic and nutmeg, and for the stew - rosemary and garlic. TO minced meat you can add a little dried or fresh basil- you get a subtle spicy shade of freshness.
It is better to add marjoram to the meat along with thyme - this should be done before cooking, then the finished dish will be especially aromatic.
With curry, you can simply fry pork in a small amount of oil - it will be very tasty and beautiful.
A mixture of herbs such as green basil, a little marjoram and rosemary, salt and pressed garlic is perfect for baking - pork rubbed with such a fragrant cocktail will turn out not only aromatic, but also incredibly tender, melting in your mouth.
Marjoram was nicknamed “sausage” grass - homemade with it pork sausages become much tastier.
Turmeric goes well with pork, but it must be added with caution - the spice is very rich in taste, so one small pinch will be enough.
To cook meat over an open fire (barbecue or shish kebab), you can add juniper berries, which will give the pork an unusual piquant taste. Cumin is a spice with pungent taste and light bitterness - also ideal for marinating shish kebab, as well as for frying and baking.
Fragrant broth You can get it from pork by adding a little cilantro, parsley root, basil and thyme.
Not everyone knows that pork can be flavored with sugar - this fashion came to us from China and was liked by many. Moreover, when frying granulated sugar forms a crispy crust on the meat.
Seasonings for lard and smoked meats
For many Slavic peoples, lard is an invaluable product, the love for which is inherent at the genetic level. And let even the most authoritative nutritionists remain silent - this addiction is ineradicable in the Slavic soul.
It is impossible to prepare real lard and smoked meats without spices and seasonings. The main seasonings are coarse rock salt, allspice, garlic and bay leaf. If you need to add spice, use hot red pepper.
Another unusual component for salting lard is ground coriander. Add flavor to smoked meats and lard herbs- such as dill seeds, ground cumin, parsley.
Results
When using seasonings to cook pork, remember: moderation is the key. Some spices reveal their aroma after heat treatment, some immediately, and there are those that will sparkle with shades only after some time.
If you use more than five seasonings together, none of them will work to their full potential. It is better to choose one or two spices that go well together.
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Sauces and marinades
The taste of the finished dish is significantly improved by various sauces and marinades.
Lamb is often cooked over an open fire, and any kebab, as you know, needs a marinade. The meat is soaked for several hours, or even better - for a day, be sure to add lemon, dried barberry, thyme, rosemary, as well as salt and pepper. All seasonings are mixed and filled with mineral water.
The nut marinade is prepared from grated almonds, salt and lemon juice. A few sprigs of rosemary and a head of garlic are also added there.
For a spicy marinade, vigorous homemade adjika with chili pepper, as well as red pepper and cinnamon, work well. The marinade is poured with white wine.
Lamb soaked in a marinade made from fermented milk products turns out unusually juicy and tender. Salt, a mixture of peppers and turmeric, as well as fresh herbs - cilantro, parsley and green onions are added to kefir or natural yogurt.
Garlic, mint or rosemary sauce goes well with lamb. Chopped cilantro, turmeric, salt and white pepper are added to the natural yogurt-based sauce.
IN tomato sauce There are tomatoes without peels and seeds, shallots, parsley and coriander.
It turns out very tasty mustard sauce, which is prepared like this: chopped onions are lightly fried, dry white wine is added to it. After the wine has evaporated by half, add cream, mustard, white pepper and salt. The sauce is brought to readiness over low heat.
Spices for lamb can turn this meat into a real work of culinary art. Read on to find out which seasonings are most suitable for lamb...
It is customary that lamb is considered a fatty product and, moreover, has a specific smell.
This is a misconception; meat connoisseurs choose a product for its most delicate taste and aroma.
The whole secret lies in the cooking process! If you make lamb meat according to the rules, then the taste of the meat will exceed all your expectations.
Seasonings for lamb
To cook lamb meat correctly, professional chefs use various spices.
- Thyme.
- Rosemary.
- Oregano.
It is important to know moderation in everything, and not to put too much spice into a dish; a small handful of seasonings will be enough, because you want to enjoy meat dish, and not just seasonings.
A very unique French seasoning is called “persillade”. This seasoning includes garlic and finely chopped parsley. “Persiyad” goes well with dishes such as kebab and lamb pilaf.
Rumors that lamb is fat are exaggerated, therefore, the amount of fat in young lamb meat is minimal.
Of course, you can’t call it dietary, but still.
In addition, the following seasonings are perfect for meat:
- Saffron.
- Ginger.
- Mint.
Selecting an additive for lamb meat is quite difficult. It all depends on individual taste and the dish that the hostess plans to prepare.
Spices for boiled lamb
The most beneficial for humans is boiled lamb, since after cooking it does not lose healing properties(calorizer).
Lamb broth is recommended for people who have stomach problems. Boiled lamb improves the functioning of the pancreas and acts as a prevention of diabetes.
Boiled meat is beneficial for both children and adults. Before cooking, wash the meat well and remove the fat layer. Boil for about 2 hours, making sure to remove the foam.
Add to taste:
For a classic boiled product, onions, garlic, peppercorns, and salt are suitable. You can add other spices, it's a matter of individual taste preferences.
Spices for baked and fried lamb.
The secret of properly cooking lamb meat lies not only in the method of heat treatment, but also in the use of various additives and spices that will give the meat a unique taste and help the food be better digested.
The following is usually added to fried and baked lamb: - Pepper.
- Salt.
- Green.
- Garlic cloves.
- Lavrushka.
These are the main spices that definitely won’t ruin the dish. This classic set is perfect for lamb dishes.
TO meat product The best choice is hot and allspice peppers, which will slightly take away the specific taste of meat, as well as sweet ground paprika.
Zira is great for pilaf.
When frying or baking, mustard seed can be added, as well as:
- Saffron.
- Oregano.
- Thyme.
It is important to follow the rule and not add seasonings, this will only ruin the dish.
Lemon juice or lemon slices added when baking in the oven will give the meat product a pleasant taste.
You can conduct an experiment and add store-bought mixtures to the dish, such as hops-suneli, Asian herbs, which today can be easily purchased in any shopping center.
To add some piquancy to the prepared dish, before serving, you can sprinkle it with chopped parsley or brush it with garlic mixed with mustard.
Seasonings for lamb kebab
Classic barbecue seasoning includes the following spices:
- Salt.
- Pepper.
- Coriander.
- Cumin.
- Basil.
Onions are an important component for a dish that will be cooked on the grill. Onion juice makes the dish softer and juicier, the taste of onions is irreplaceable.
Pepper can be used either black or red; hot chili is suitable. Cumin, as a spice for barbecue dishes, should be added to the marinade at the beginning of cooking, as its taste develops over time under the influence of heat.
Basil is generally suitable for any meat and kebab is no exception.
Shurpa with lamb - seasonings and spices
Shurpa is a dish adored by many that came to us from the cuisine of Dagestan, Uzbekistan, and Tajikistan. Usually shurpa is made over an open fire in a cast iron cauldron.
The composition of the shurpa mixture includes the following components:
- Paprika.
- Coriander.
- Various dried vegetables.
- Dill.
- Parsley.
- Basil.
- Salt.
Products:
- Half a kilo of lamb meat.
- Lard - 0.1 kg.
- Potatoes - half a kilo.
- Tomatoes - 4 pcs.
- Onion - 4 pcs.
- Carrots - 2 pcs.
- Sweet pepper - 2 pcs.
- Fresh dill or cilantro.
- Store-bought universal seasoning for shurpa.
- Salt.
How to cook lamb shurpa:
Cooking is quite simple. The lard must be chopped finely and melted. The cracklings won't be useful. The onion needs to be cut into rings and sent to the cauldron, add the lamb in pieces, along with chopped bones, and fry until golden brown.
Then you need to add carrots in circles and uncut potatoes to the meat, add spices, and mix everything. Add water to the cauldron and let the dish boil.
Salt is added at the end.
You need to cook until the potatoes are soft.
What to season the kharcho with.
Many people love Kharcho. It's not difficult to prepare. You need to boil lamb broth on the bones. After an hour and a half, you need to remove the lamb, separate the flesh from the bone and cut it. Add rice to the pan and cook for 10 minutes.
In a frying pan, fry finely chopped onion (you can add carrots to it) until golden brown.
Add sautéing to the pan. Classic recipe provides at this moment to add finely chopped walnuts and satsivi sauce.
If you don't have these products, don't worry. The next step is to chop the tomatoes and add them to the soup.
Season with salt and add the following seasonings:
- Pod hot pepper Chile.
- Basil.
- Dried parsley.
- Dill.
- Coriander.
- Marjoram.
- Lavrushka.
You need to cook the kharcho for a quarter of an hour. At the end of cooking, squeeze 3 cloves of garlic into the pan.
Lamb in moderation is very beneficial for the body, so it is recommended to include it in the diet. What spices to add is a matter of taste, the main thing is to know when to stop.
Bon appetit!
Lamb is a meat with an extraordinary taste, which is very fatty and has a specific smell. This product must be properly prepared. It is worth noting that not everyone likes lamb, but everyone has their own opinion on this matter. However, lamb is highly valued by true gourmets because it is quite tender and has an extraordinary aroma.
Lamb is completely pure meat, since animals cannot tolerate antibiotics and chemical fertilizers.
Sauces and marinades
Taste qualities ready meals made from lamb can significantly improve sauces and marinades. The nut marinade is prepared from pureed almond grains, lemon juice, adding a little salt. In addition, you can add some rosemary sprigs and a head of garlic.
Lamb is cooked mainly over an open fire, and any kebab requires a marinade. The product is soaked for a couple of hours, and the best option leave it overnight in lemon, dried barberry, thyme, rosemary, salt and pepper. All this needs to be mixed, and then you need to fill it with good water.
A spicy marinade involves the use of vigorous homemade adjika with chili pepper, as well as cinnamon and red pepper. For better taste the meat should be in white wine.
Mint sauces for lamb greatly enhance the taste, adding piquancy to the dish. Chopped cilantro, turmeric, salt and white pepper are added to the sauce.
Mustard sauce will also be very tasty, prepared as follows: fry the onion, and then pour in dry white wine. When the wine has evaporated, add cream, mustard, sprinkle white pepper and salt. Everything needs to be cooked on the lowest possible heat.
Spices and seasonings
The secret of cooking delicious dishes Lamb meat includes not only the method of heat treatment, but also the use of various seasonings and spices, which give the meat a pleasant aroma, helping to better digest fatty foods.
Taking into account what method of cooking meat is used, it is a good idea to add mustard seeds, cumin, aromatic saffron, oregano and thyme to it. The main thing is not to overdo it.
The main arsenal of spices is pepper and salt, parsley and dill, bay leaf and garlic. This combination is an excellent option for lamb dishes. For such meat, it is best to use peppers that are fragrant and hot.
The original preparation is the addition of lemon or its juice. You can experiment by adding Asian mixtures prepared in advance.
To give cooked meat spicy taste, before serving food, it can be coated with chopped herbs, spices, garlic and mustard. And to add a dizzying aroma, before baking the meat, it is worth making small cuts where the garlic cloves are placed.
