Mutton Curry

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Coriander + coconuttop 4% of all pairs
   Smell alikestrong
   Cooked together1,039 recipes

   Shared aroma: decanal (soap, orange peel).

2. Carrot + coriandertop 5% of all pairs
   Smell alikestrong
   Cooked together1,297 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

3. Carrot + oniontop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

4. Coconut + milktop 10% of all pairs
   Smell alikemoderate
   Cooked together2,648 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

5. Carrot + coconuttop 10% of all pairs
   Smell alikestrong
   Cooked together392 recipes

   Shared aroma: gamma-decalactone (peach, creamy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton

Provides the main meat, which becomes tender through long, covered simmering as its connective tissue breaks down.

Onions

Fried first until sweet and fragrant, forming the flavor base of the sauce.

Coconut milk

Adds fat and richness, and thickens the sauce as it simmers.

Curry powder

Frying the spices in oil releases their aroma and deepens the flavor of the curry.

Carrots

Add natural sweetness and body to the sauce, and stay firmer if added later.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (mutton, carrot, coriander, coconut, milk):

1. Capsicumfits better
2. Potatofits better
3. Tomatofits better
4. Onionthe original

Fit is the average pairing score against mutton, carrot, coriander, coconut, milk. Candidates are from the same food group and used in at least 100 recipes.