What spices should I use?
How many times are you at the grocery store and see a different cut of meat and think -
Wow, that would be fun to try! BUT you have no idea how to prepare it?
Well, of course, we all need some education so that is where I started!
Then I thought - if I am not sure how to cook this, then maybe, someone else out there
is having the same thoughts!!
You know, if you are like me, you watched your Mom and Grandma cooking and learned
from them. I have to say that my Grandma influenced me the most!! My brother always says
as long as I'm alive my Grandma will never be dead!
haha!
Most of the meals that I cook are fast, easy, and not planned ahead of time!! (the Grandma way)
Yes, I know I could take a ton of stress out of my life if I'd just sit down and plan a week of meals....but....that being said - I do like to take the time occasionally to go on an adventure!
When I started combing through recipies to cook lamb, spices were everywhere!
Well, I really hadn't played around with spices so I started to explore.
Now if you have tons of time in the kitchen and are a wonderful cook/borderline chef,
I'm sure that you will want to use the FRESH spices. If you are like me and just can't
get all that together - turn to the dried spices
First off, remember the spices that you do not like! My hubby just can't handle garlic so that
is one that I use very little of. Also, do you like things spicy hot or not - me - not so much!
SO FINALLY - let's dive into them and see what we might like to try!
I have found a place online that I like because the spices are already mixed and I don't have to figure out how much of each spice that I want to use.
The drawback with that is - if you don't like a particular spice it could be in the blend --- but you might find that it's not enough to bother you and the other spices compliment it!
B A S I C L A M B Oregano, Rosemary, Cumin, Celery,
S E A S O N I N G Sweet Paprika, Black Pepper, Onion,
Garlic, Spearmint, and Ginger.
T U R K I S H Garlic, Cumin, Black Pepper, Oregano,
S E A S O N I N G Sweet Paprika, Sumac, Cayenne Red
Pepper, and Cilantro.
I N D I A N Paprika, Garlic, Ginger, Cumin,
B L E N D Coriander, Black Pepper, Cayenne
Pepper, Cinnamon, Cardamom, Cloves,
Saffron
I am sure you have noticed, some of the same spices are used repeatedly . Some are only in certain mixes.
As you can see, you can use fresh or dried, mixed or just grab what you have in the cupboard! It's all good and very easy! ……..SO...….
Hopefully your heading is not spinning now!
Don't panic, cry, or give up!!
Creating amazing lamb is easy!
Start by choosing the blend of spices that you love, along with the cut of meat that will fit your occasion.
Thaw your meat.
rub on those perfect spices, - if you prepare that far ahead of time! - let it sit in the fridge uncovered for the day, add a bit of olive oil if it dries out. (I heard that part from a chef).
Then bake, grill, simmer, or roast your fabulous meal!
That just leaves you with one decision -
Which spice will take you for a stroll on the adventurous side of dinner with an amazing
taste?