Kaurma hingal, a traditional Azerbaijan dish, will decorate your table perfectly.
The composition of human food must include nutrients such as proteins, fats, minerals, carbohydrates, vitamins, and water. All of these substances are present in the lamb, so it is a complete food. It should be emphasized that the lamb are high in protein, which plays an important role in the life of the body and supply it with the necessary life-giving and energy items. However, the protein content depends on the degree of mutton fat meat: fatter meat, the lower the protein. The average mutton fat (100 g of edible portion of the carcass) contains 16.4 g of protein. The largest protein content – in sheep’s liver, about 20.4 grams (calf liver – 18.4 g).
The peculiar taste of food is largely dependent on the use of spices. However, we should remember that spices should not be abused, they should be added gradually so as to achieve the desired flavor compositions. Spices give the food a peculiar taste only if they are skillful choice, because every dish have to add a whole bunch of spices. However, it is believed that the skillful use of spices – it is an art, but with a minimum of effort everyone can make their own combination and to determine the correct proportions, with the result that significantly improve palatability of cooked dishes.
Seasonings herbal may have medicinal properties, they will not only improve the taste of food, but also increase the appetite, have a bactericidal effect.