Seasonings and sauces for lamb. Seasoning for pilaf: composition, recipe

How much does lamb seasoning cost (average price for 1 pack)?

Moscow and Moscow region.

For many people, lamb seems to be a rather fatty meat, which, among other things, does not smell particularly pleasant. As they say: how many people - so many opinions. However, true gourmets and connoisseurs prefer lamb to other types of meat, claiming that it has a pleasant aroma and delicate taste. The secret of this product lies in the preparation: with proper heat treatment and careful treatment, the result will exceed all expectations.

First of all, proper preparation involves the use of lamb seasoning. Herbs and spices such as rosemary, thyme and oregano give this product an incomparable and very pleasant aroma. In addition, ginger, saffron, marjoram and mint are considered a good aromatic addition to lamb. However, in this matter it is important not to overdo it with seasoning for the lamb, adding a very small amount - literally a pinch for the entire dish.

A very unusual and specific French seasoning for lamb is called persillade. It is a mixture of finely chopped parsley (cilantro) and crushed garlic. By the way, this interesting seasoning for lamb goes well with other types of meat, and can also easily become a component of other spices and seasonings.

Be that as it may, choosing seasoning for lamb is a very responsible task, so it can sometimes be quite difficult to decide. Everything depends, first of all, on the taste preferences of the cook and on what is expected to be obtained from the finished dish. That is why most chefs use industrial seasoning for lamb, the components of which are selected in an ideal way.

Typically, lamb seasoning, which is sold in almost all stores, includes ingredients such as coriander, dried garlic, rosemary, mustard seed, dried onions, black pepper, paprika, ground red pepper, dried parsley and dill. In addition, bay leaves, salt and some other spices are often added, which manufacturers introduce at their discretion.

If you find the taste of lamb fat unattractive, be sure to remove it before cooking. In addition, you should not cook this meat for too long, as it loses its subtle flavor and becomes too tough and dry.

As you know, the preparation of lamb also depends on the culinary tradition of a particular country: for example, in the East it is stewed or boiled with apricots and dates, while in Mediterranean dishes, olive oil, garlic, tomatoes and wine are considered mandatory accompaniments for lamb meat. Residents of the northern regions prefer roasts based on lamb and potatoes.

Calorie content of seasoning for lamb 144 kcal

Energy value of seasoning for lamb (ratio of proteins, fats, carbohydrates - bju).

Many people are wary of lamb and avoid preparing any dishes from it. This is due to the fact that there is an opinion that this category of meat is very fatty and smells unpleasant. But oriental cuisine traditionally includes many dishes from it. Properly prepared, it will delight any gourmet with its delicate and juicy taste. What dishes are traditionally prepared and what seasoning is used for lamb?

About meat

Lamb is considered a dietary product. Compared to pork, it contains virtually no fat. If we talk about the unpleasant odor that is often associated with this type of meat, then it is characteristic of an old animal. While usually the meat of a lamb or a one-year-old animal is sold on store shelves.

Of the beneficial elements contained in meat, it is necessary to highlight fluoride, which is necessary for dental health. Lecithin stimulates the pancreas, which prevents diabetes.

In addition, lamb contains amino acids, potassium, magnesium, sodium, and iron. All these components are necessary to maintain the body in a healthy state. Lamb meat contains virtually no cholesterol. People who prefer it rarely suffer from atherosclerosis.

But, despite the benefits, lamb has a number of contraindications. It is better not to eat it for people who have problems with the gastrointestinal tract, kidneys and liver. It should be excluded from the menu for those who suffer from arthritis. And excessive consumption can lead to obesity. And also it should not be eaten by small children and elderly people.

The secret of a delicious dish

To ensure that the meat does not disappoint, it is important to choose not only the right seasoning for lamb. The taste of the food largely depends on the meat itself. To purchase a quality piece, you need to carefully examine it. Fresh meat from a young animal contains white fat and is elastic to the touch. The meat itself has a light red tint and a pleasant smell.

Spices

In addition to the quality of the meat itself and the correct method of heat treatment, you need to know what seasonings are suitable for lamb. They will give the meat a special flavor and help the body digest it faster, especially if the dish is quite fatty. The arsenal largely depends on the chosen cooking recipe. The main ones are lava leaf, pepper, garlic, dill, parsley and salt. As a rule, every housewife has such a set of spices on hand.

Since the meat has an unusual taste, to drown it out, you need to use fragrant and hot types of pepper. You can purchase a bag or jar of a ready-made mixture of peppers.

The types of seasonings for lamb do not end there. Oregano, saffron, mustard (seeds), and thyme go well with meat. The main thing is not to have too many spices, otherwise they will overwhelm the taste of the meat itself. An interesting taste of the dish is obtained by adding lemon.

If you wish, you can purchase a wide variety of Asian spice mixtures on the market. One of the most famous is hops-suneli.

Little tricks of a good housewife

It is known that when two women prepare the same dish, it will taste different. This is not surprising, since each of them uses their own little tricks. For example, if, after baking a piece of meat in the oven, before serving it directly, you coat it with a mixture of seasonings for lamb, mustard, garlic and chopped herbs, you will get a dish that is piquant in taste.

To add a magical aroma, before placing the meat in the oven, cut it in several places and put garlic in these places.

Ten spice meat recipe

There are many ways to prepare meat, and the range of products used may vary. What seasonings can be used for lamb? For one of the recipes you will need ten spices: one teaspoon each of ginger, curry, black pepper, cloves, cardamom, bay leaf and coriander; half a teaspoon of turmeric; two star anise; six cloves of garlic. They must be crushed in a mortar. Take two tablespoons each of olive oil and butter and place them in one pan. When the oil mixture comes to a boil, add the ground lamb seasonings for stewing, which should be fried for seven minutes. One kilogram of lamb needs to be cut into small pieces and fried over fairly high heat for several minutes. Then you need to pour in half a glass of white wine and turn on the heat to maximum. As soon as the moisture has evaporated, pour hot water over the meat and put on low heat. It should simmer for an hour. This dish goes well with steamed rice and a glass of red wine.

Shashlik

Lamb is a traditional meat used to make delicious kebabs.

There are a great many recipes, but none are complete without seasoning for lamb kebab. In order for the dish to be tasty, the meat must first be marinated. Spices you will need: one teaspoon each of dried dill, cilantro, ground cumin; one tablespoon In addition to them, you will need the following ingredients: five each of tomatoes and onions, six tablespoons of Tkemali sauce (preferably spicy), 50 g of tail fat. It is also worth adding ground black pepper and soy sauce to taste. Proportions are given per kilogram of meat.

First you need to cut the onion into thin half rings, combine with chopped tomatoes and Tkemali sauce. Then add all the necessary seasonings and melted fat tail fat. All ingredients are thoroughly mixed, and pieces of lamb are placed in the resulting marinade. They should be well mixed with the marinade. The meat needs to sit for three hours at room temperature, after which it can be skewered and fried until cooked. To ensure that the kebab cooks evenly and does not burn, it must be turned over from time to time.

Marinades for barbecue

The minimum soaking time for meat is two to three hours. But it is recommended to do this for a day. One of the marinades can be a combination of lemon, salt, pepper, rosemary, barberry and thyme. They should be mixed with mineral water. Then the meat is added to the resulting mixture.

You can prepare a marinade of ground almonds, lemon juice and salt. You should also add a head of garlic and a little rosemary.

Spicy lovers will love the marinade based on adjika with cinnamon, red pepper and chili pepper.

Lamb will turn out very tender if it is marinated in yogurt or kefir. Cilantro, green onions and parsley are added to the fermented milk product. And also turmeric, salt and pepper mixture.

Shurpa

This is a common dish in oriental cuisine, which can be classified as soups or thick stews. According to the classic recipe, shurpa is made from lamb. In addition to this, the basis of the dish is onions. Commonly used ingredients include potatoes and carrots.

The main condition is that seasonings for lamb shurpa must be used in large quantities. Including, you shouldn’t skimp on greens. The more tarragon, oregano, basil, cilantro, dill, parsley, thyme, arugula, the better. The taste should be quite hot and spicy. Depending on the resulting thickness, it can serve as the first or second course.

The most common cooking recipe is shurpa with potatoes.

Ingredients you will need: lamb meat (600 g), onions (4 pcs.), potatoes (6 pcs.), fat tail fat (100 g), tomato paste (2 tbsp.), hot red pepper (1 pc. .), greens (100 g), ground pepper, bay leaf, salt.

Cut the washed piece of lamb into medium-sized pieces. Place fat tail fat in a cauldron, when the fat is melted, remove the cracklings and put the meat in it, fry until crusted.

The onion is cut into half rings, the potatoes into large pieces. Vegetables are placed in a cauldron with the meat and also fried until browned. Then you need to add spices, tomato paste and about two liters of water. When it boils, reduce the heat to low and leave to simmer for an hour. Washed and chopped greens and bay leaves are added at the end of cooking.

Sauces

A variety of sauces will be a good addition to a meat dish. Depending on the products used, the taste of lamb can vary greatly. What seasoning is added to lamb? A good dressing option is a combination of turmeric, white pepper and chopped cilantro. The sauce is prepared on a yoghurt base.

If tomato sauce is required, then you will need peeled and seeded tomatoes, parsley, shallots, and coriander.

Lamb goes well with mustard. This sauce is very easy to prepare. You will need to finely chop the onion and fry it a little, add shallots and white wine to it. When the wine has partially evaporated, you need to add mustard, cream, and salt to taste. Cook over low heat until done.

Pilaf

Cooking proper and tasty pilaf is an art. Its main ingredients are rice, lamb and vegetables.

To make the dish tasty, pilaf is prepared with a certain order of ingredients. First, the vegetable oil is heated. Then meat and vegetables are fried on it. Then rice is added and water is added. When the dish boils, it is cooked with the lid open over high heat; after a while, the heat needs to be reduced a little. At the end, so that the pilaf evaporates, it is covered with a lid.

Seasonings for pilaf with lamb can be very diverse. Their assortment can be chosen according to the taste of the chef. Red pepper, azhgon and barberry are good options. But you can purchase a ready-made spice mixture.

Lamb meat can be incredibly tasty. You just need to choose a good one and cook it correctly, adding various seasonings.

Seasoning for lamb(see photo) will give the meat a wonderful aroma and amazing taste, leaving no one indifferent. There is an opinion among many culinary specialists that lamb is very tough and has a not very pleasant smell. But that's not true. Chefs of oriental cuisine, on the contrary, constantly use lamb meat. They say that to cook lamb meat, you need to use those spices that are only suitable for lamb. Thanks to them, the finished meat product will turn out so juicy and soft that you will want to cook it and eat it again.

But not everything depends on the spices added. A lot also depends on the right choice of meat. The main things to look for when purchasing a product are color, smell, softness and fat. It is best to buy young lamb meat, because such a product will contain many nutrients necessary for a full human life.

This product is excellent for both everyday use and for serving on a festive table. From lamb meat you can make not only ordinary cutlets and kebabs, but also all kinds of rolls, pies and even casseroles.

Compound

The seasoning for lamb contains many substances beneficial to the body:

• beta-carotene;
• vitamins B, C, E;
• minerals (iron, manganese, potassium, zinc, calcium, magnesium, phosphorus, copper).

The calorie content of this product is quite high, so you should not abuse it, so as not to harm your health.

Beneficial properties and harm

The beneficial properties of lamb seasoning have a beneficial effect on the functioning of the body, promoting health and improving well-being..

Thanks to her:

• metabolism is normalized;
• the functioning of the stomach is stabilized;
• brain function stabilizes;
• the immune system is strengthened;
• bowel function improves.

The only contraindication is intolerance to this type of product, and it is also not recommended to use it for people suffering from gastritis, so as not to cause harm to health.

What seasonings go well with lamb?

Natural seasonings are best suited to lamb. Spices will help reveal an excellent aroma and give the delicacy an amazing taste. But you need to consider which spices are suitable for lamb, otherwise you risk ruining the dish.

The best seasonings that lamb “loves” are:

• allspice;
• ginger;
• parsley;
• rosemary;
• thyme;
• black pepper;
• garlic;
• sage.

To prepare a marinade for lamb kebab, experienced chefs recommend using the following seasonings: dried dill, cilantro, ground black pepper, soy sauce, thyme, rosemary, dried barberry, onion.

To make the meat more spicy, you can use adjika, red pepper or chili pepper, and cinnamon.

Some gourmets prepare shish kebab marinade from squeezed lemon juice, chopped almonds, salt, rosemary and garlic.

Kebabs are also marinated in fermented milk products. To do this, take kefir or yogurt, cilantro, turmeric, parsley, salt, and green onions.

Seasonings suitable for lamb shurpa include basil, tarragon, thyme, cilantro, parsley, arugula and dill. The finished dish should contain a sufficient amount of them, especially greens.

Excellent seasonings for braising lamb include cloves, curry, ginger, cardamom, bay leaf, coriander, turmeric, anise and garlic.

To prepare pilaf with lamb, the following seasonings are added to the dish: azhgon, dried barberry and red pepper. Such spices will give the delicacy a rich aroma and excellent taste.

To cook lamb in the oven, cooks use garlic. To do this, you need to cut the pieces of meat a little and put in a half clove of garlic. The finished meat will be very juicy and tasty.

Typically, lamb seasoning should be presented in ground form and stored for no more than twelve months in a glass container with an airtight lid so that the aroma and taste do not disappear.

There are a lot of spices for cooking lamb, and each one is suitable for a specific delicacy. Whether it’s a holiday or just an ordinary day, cooking meat with such seasonings is a pleasure, since the product will give the dish not only an excellent aroma, but also an amazing taste, leaving no one indifferent.

Pilaf is a very tasty and satisfying dish, but it is important to add seasonings to it correctly. We will find out exactly what seasonings are needed for pilaf in the article.

Pilaf is a delicious dish that has found its fans all over the world. What captivated us with this oriental dish? After all, by and large, the ingredients that make up the dish are very simple.

Of course, a variety of spices and seasonings that enrich the pilaf and give it that unforgettable aroma and taste. Today we will talk about ready-made spices and seasonings for this dish, and also learn how to mix spices for pilaf yourself.

What is included in pilaf seasoning?

In order to understand exactly what ingredients are included in the seasoning for pilaf, you need to understand what the pilaf itself is like. Don’t be surprised, because in fact there are a lot of variations in the preparation of this dish.

So, it must be said that pilaf can be prepared from:

• Chicken
• Pork
• Lamb
• Beef
• Turkeys

It becomes clear that when using different meats, you need to choose different spices for the dish. Pilaf can also be “sweet”; dried apricots and prunes are added to it. In this case, the list of spices will also be different.

We will talk in more detail about spices and seasonings for each type of pilaf later, but now let’s see which spices are considered classic for all types of this dish:

• Zira. You can also find this spice under the name cumin. It is worth saying that there are several varieties of cumin, namely black, white and binum. Cumin has a distinct spicy aroma and a nutty, pungent taste. The spice is added to almost all dishes, but it is most necessary in pilaf. In order for cumin to reveal its aroma and taste, it is customary to fry it in a frying pan (with butter, onions, or alone)
• Garlic. Of course, in many recipes garlic is used as a separate ingredient and whole heads are placed in pilaf, but dried garlic is almost always included in the spices for this dish
• Saffron. It must be said right away that real saffron is the most expensive spice in the world, so, of course, it is not added to ready-made seasonings. The so-called Mexican saffron is used as a substitute for “royal” saffron. The taste of saffron is characterized as bitter-spicy, and the smell is honey-like.
• You can also use saffron instead turmeric. Turmeric is used to color food yellow. The spice has a very wide bouquet of aromas, here you will find nutmeg, nutty, and even woody notes.
• Barberry. This spice is added to pilaf in order to obtain some sourness, because barberry berries have a pronounced sour taste. The spice is also added “for beauty”, because red and dark blue berries decorate the dish well
• To add spice to the pilaf, add red pepper (hot). The taste of this spice is slightly sweet, pungent and hot, the smell is mild

The above-mentioned spices are the main ones for preparing pilaf; all other spices are added to taste and depending on what kind of meat the dish is prepared with.

Seasoning and spices for chicken pilaf: names, composition, proportions

Chicken pilaf is perhaps the most budget-friendly option for this dish. That is why it is prepared most often. Let's figure out what seasoning and spices are best used for a dish with such ingredients.

• The Trapeza brand pilaf seasoning is a good seasoning for this dish. This seasoning contains all the most suitable spices: crushed barberry, cumin, turmeric, paprika, black and red pepper, as well as coriander, basil, garlic and, of course, onions and carrots. According to the manufacturers, using this seasoning, you can prepare incredibly tasty and aromatic pilaf. Adjust the amount of seasoning at your discretion, approximately 1 package is enough for 200-300 g of rice and the same amount of meat
• Another good seasoning option for chicken pilaf is Maggi seasoning. This seasoning contains dried vegetables (carrots, garlic, onions and even beets, and also paprika), spices (cumin, curry, turmeric and black pepper), and also salt, sugar and basil. One pack of Maggi is enough for about 300 g of chicken meat and 200 g of rice

Now let's remember that our pilaf will be prepared with chicken meat, so it would be nice to add some spices specifically for the meat. The following spices are very suitable for chicken:

• Parsley
• Italian herbs
• Provencal herbs

It is also important to clarify the issue with salt. Despite the fact that most seasonings contain salt, very often there is not enough of it for the amount of ingredients that we use. Therefore, it is recommended to monitor this moment and taste the dish for salt not only after cooking, but also during it.

Seasoning and spices for pork pilaf: names, composition, proportions

Pork is one of the most suitable types of meat for pilaf. With such meat, the dish turns out to be fattier and more satisfying.

So, what seasoning is best for pilaf with pork?

• Seasoning for pilaf of the Pripravych brand is perfect for such a dish. This seasoning contains dried vegetables (carrots, tomatoes), paprika and ground red pepper, spices, as well as turmeric, cumin and, of course, barberry. One pack of seasoning is enough for 500 g of rice and 500 g of meat
• Another option for ready-made seasoning is seasoning from the Sykoria S.A. trademark. This seasoning contains barberry, cumin, turmeric, sage, as well as bay leaf, red sweet pepper and chili. Pilaf with this seasoning turns out especially tasty and aromatic. This package contains 25 g of seasoning, which is enough to cook 500-700 g of rice and 500-700 g of meat. The amount of seasoning you should add to a dish directly depends on the amount of ingredients you will use.

Now let's name a few spices that should be added to pilaf with pork:

• Sumac
• Basil
• Marjoram
• Carnation
• Curry
• Lavrushka

Using these spices and seasonings, you can prepare the most delicious and aromatic pilaf in the world! Do not forget that taste and color, as they say, have no companions, so in addition to the “obligatory” spices, you can add whatever you like to the pilaf, even if such additives are considered inappropriate for this dish, because first of all you are cooking for yourself .

Seasoning and spices for beef pilaf: names, composition, proportions

Beef in pilaf can be called a traditional product. Using this ingredient, the pilaf turns out to be unusually rich and has a specific taste.

The following seasonings are suitable for beef pilaf:

• Seasoning for aromatic pilaf from the Knorr brand does not contain preservatives or dyes. In the composition you can see carrots, onions, vegetable fat, cumin, of course, salt and sugar, as well as barberry, cumin, red hot pepper, black pepper, turmeric, coriander and thyme. One package is enough to prepare pilaf from 140 g of rice and 400 g of meat
• You can also use the already well-known seasoning “Pripravych” for beef pilaf.

Well, and, of course, add some spices for the beef:

• Shambhala or fenugreek
• Marjoram
• Oregano
• Savory
• Sumac

Seasoning and spices for turkey pilaf: names, composition, proportions

Turkey meat is becoming increasingly popular among housewives. Poultry meat is distinguished by its softness and the presence of a huge amount of beneficial substances in its composition, so it is not surprising that it is added to a completely different variety of dishes.

For turkey pilaf you can use the following seasonings:

• Since turkey meat is very similar to chicken meat, the seasonings can be the same. This means that the seasoning for pilaf with chicken “Maggi” is suitable for us. This seasoning will give the pilaf a delicate golden color and an unsurpassed aroma.
• We will also use the Trapeza brand seasoning. Using it, we will get aromatic pilaf with sourness

As for spices specifically for turkey, preference should be given to:

• Parsley
• Allspice
• Curry
• Carnation
• Rosemary
• Sage

Seasoning and spices for lamb pilaf: names, composition, proportions

Another version of pilaf requires the presence of an ingredient such as lamb. True gourmets prefer this type of meat, as it makes pilaf truly delicious.

Seasonings for lamb pilaf:

• Natruli spice mixture. This seasoning contains anise, cumin, turmeric, sweet and hot red pepper, thyme, as well as bay leaf, sage, curry and barberry. Most often, 1 packet of seasoning (20 g) is used for 500 g of meat and 500 g of rice, but you can base it on your taste preferences.
• You can also use the oriental pilaf “Aidigo” seasoning. The composition contains cumin, garlic, carrots, onions, turmeric, basil, coriander, red pepper, barberry and mint. A 30 g package can be used to prepare pilaf with approximately 700 g of rice and 700 g of meat.

The following spices are perfect for lamb:

• Mustard seed
• Coriander
• Rosemary
• Dill
• Thyme
• Khmeli-suneli

What seasonings are put into Uzbek pilaf?

Uzbek pilaf is the greatest achievement of Uzbek cuisine. Today there are a huge number of variations in the preparation of this dish. And for each type of this pilaf you can use completely different seasonings and spices.

• Seasoning for Uzbek pilaf “Kotanyi” is perfect for such a dish. The ingredients include cumin, black and chili pepper, barberry, coriander and salt. You can also see celery and sesame in the composition. A package weighing 25 g is enough to prepare pilaf with 1 kg of meat. The seasoning is distinguished by a persistent and pronounced cumin aroma.
• You can also use ready-made seasoning for pilaf from the Omega brand. This seasoning consists of coriander, turmeric, cumin, cumin, salt, paprika and garlic. By adding this spice to your dish, you will get pilaf with a pronounced aroma of garlic, and the color of the dish will delight you with a golden tint.
• Another seasoning with interestingly selected ingredients is pilaf seasoning from the Spice brand. The composition of this seasoning is slightly different: bay leaf, cinnamon, ginger, cloves, nutmeg, green cardamom, black pepper and chili, salt and, of course, cumin. The combination of such spices will give your pilaf an incredible smell and taste. For 500 g of meat and 500 g of rice you need to take 1 tbsp. l. this seasoning.

You can also add to Uzbek pilaf:

• Dried tomatoes
• Saffron

What seasoning is needed for yellow pilaf?

White pilaf is more like porridge, so all housewives strive to get a golden yellow dish.

As you understand, rice itself is white. To achieve a beautiful bright yellow color you need to use the following ingredients:

• Turmeric. This spice can also be found under the name turmeric. Turmeric can also be seen under the name “Indian saffron”; by the way, turmeric has nothing in common with this spice. Saffron is nothing but the dried stigmas of crocus flowers, while turmeric is the rhizomes of a herbaceous plant. Turmeric perfectly colors pilaf a bright yellow color.

• Seasoning called curry It also tends to color rice yellow. However, not everyone likes the taste of this spice, so when adding it, take into account the taste preferences of those for whom you are cooking.
• If you are the lucky owner saffron, then it can also be added as a natural dye. However, if the saffron is real, then you need to add very little of it.
• Oddly enough, carrots add not only a sweet taste to pilaf, but also a slightly yellowish color.

When to add seasoning to pilaf?

Despite the fact that many housewives add spices and seasonings when it is convenient for them, there is still a certain rule.

• Spices and seasonings should be added to pilaf after the stage of frying vegetables.
• That is, initially we heat the vegetable oil, fry the onions, then add meat and carrots to the container. After these products are thoroughly fried, pour in a little water and add our spices and seasonings
• This sequence will be the most correct. By preparing pilaf in exactly this sequence, you can achieve an incredibly tasty aroma and attractive color.

How, how much, for which meat pilaf can you use Zira, Magi, Knorr, Pripravych seasoning?

Earlier we mentioned all the above-mentioned spices and seasonings. Let's summarize.

• First, let's say some general information: all spices and seasonings are added to the dish at the stage of preparing a kind of fried onions, carrots and meat. We described this stage a little earlier.
• Zira is added to pilaf made from any meat, because it is the main spice for this dish. If you add ready-made seasoning, then it must contain cumin in the right proportions. If you add spices separately, then consider your taste and the amount of other ingredients.
• Maggi seasoning is best suited for chicken and turkey pilaf. 1 package is enough for about 500 g of rice and meat.
• Knorr seasoning is good for beef pilaf. However, it can be used for other types of this dish. To find out how much seasoning you need, just look at the packaging, because it will indicate the proportions of all ingredients for the pilaf, including seasoning.
• “Pripravych” is also a universal seasoning for pilaf; this seasoning is perfect for pork pilaf. For the method of preparing pilaf and the amount of ingredients, see the seasoning packaging.

How to make your own seasoning for pilaf: recipe

Making your own pilaf seasoning couldn't be easier. To do this, you just need to mix the right spices.

So, we need:

• Zira – 1 tsp.
• Turmeric – 1 tsp.
• Dried garlic – 1.5 tsp.
• Paprika – 1 tsp.
• Barberry – 10-20 g
• Cumin - half a tsp.

Mix all the ingredients and put them in a container in which we will store the aromatic seasoning.

Another recipe for pilaf seasoning:

• Zira – 1 tsp.
• Turmeric – 1.5 tsp.
• Paprika – 1.5 tsp.
• Barberry – 15 g
• Rosemary - half a tsp.
• Curry - half a tsp.
• Dried crushed tomatoes - 1.5 tbsp. l.
• Dried herbs – 2 tbsp. l.
• Raisins optional

There are a huge number of recipes according to which you can prepare seasoning for pilaf. The main thing to know is that when preparing the seasoning, the required ingredients are cumin, turmeric, barberry, garlic and pepper. You can add the rest of the ingredients at your discretion.

Pilaf is a favorite dish almost all over the world and, as we were able to see today, for good reason. Its delicious aroma and attractive appearance will not leave anyone indifferent. Stock up on the necessary ingredients, cook and delight yourself and your loved ones with delicious pilaf!

Video: Rice seasoning review

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 the product for its 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 properly prepare lamb meat, professional chefs use various spices.

• Thyme.
• Rosemary.
• Oregano.

It is important to know moderation in everything, and not to overload the spices into the dish; a small handful of seasonings will be enough, because you want to enjoy the meat dish, and not just the 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

Boiled lamb is the most beneficial for humans, since after cooking it does not lose its 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 products to be better digested.

The following is usually added to fried and baked lamb:

• Pepper.
• Salt.
• Greenery.
• Garlic cloves.
• Lavrushka.

These are the main spices that definitely won’t spoil the dish. This classic set is perfect for lamb dishes.

Hot and allspice peppers are best suited for meat products, as they 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 finely chopped 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.

At the end salt is added.

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. The classic recipe calls for adding finely chopped walnuts and satsivi sauce to the kharcho at this point.

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:

• A pod of hot chili pepper.
• 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!