Chefspeak
Spices have been used for centuries with beef and lamb in different cultures, both as flavour enhancers and, particularly in hotter climates, as food preservatives. Salt for instance, is an invaluable preservative and condiment and a symbol of hospitality and friendship.
Spices were one of the most highly sought after and valuable commodities brokered by merchants along the ancient trading routes of the 14th century, known as the Silk Road. Spices are associated with ceremonies, sacrifices and magic. Some, such as saffron, are still amongst the most expensive culinary items available today.
The key to using spices successfully with beef and lamb is to develop combinations which enhance, rather than overpower, the natural flavours of the meat. If you enjoy cooking with spices, begin with tried and true combinations from countries such as India, Morocco, Northern Africa, South East Asia, China and Europe, then add and experiment with some favourites of your own.
- Cardamom, cumin, coriander, chilli, saffron, ginger, aniseed and lavender are particularly well suited to lamb dishes.
- With beef, try using fresh or dried green herbs, bay leaves, pepper, garlic, chilli, coriander, cumin and dried or flaked members of the onion family.
- Fry spices until just aromatic and remove from the heat immediately to prevent burning. Spices will continue cooking for a while as they cool.
- Dry-fried combinations of spices can be stored in airtight containers for future use or mixed with oil to form a paste for your favourite beef and lamb dishes.
- Combine good quality mayonnaise, Aioli or butter with pre-prepared spice mixes to individualise your beef and lamb dishes.
