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Mutton Curried

A sauce of butter, onions, curry powder, flour, and cream or milk served over cooked or sliced mutton.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Mutton Curried

Ingredients

Directions

Make the sauce

  1. In a saucepan, melt the butter over medium heat.

  2. Add the grated onions and sauté until soft.

  3. Stir in the curry powder and flour, cooking for 1 minute.

  4. Gradually add the cream or milk, stirring until smooth.

Finish and serve

  1. Fry the mutton or slice the cold roast, then pour the sauce over it.

  2. Simmer for 3 minutes before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + muttontop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Butter
Carries the onions and curry powder and adds richness to the sauce.
Grated onions
Soften and sweeten as they cook, forming the base of the sauce.
Curry powder
Provides the spiced aroma that defines the dish.
Flour
Thickens the sauce so it coats the mutton.
Cream or milk
Adds moisture and creaminess, mellowing the curry sauce.
Mutton
Provides the meat that the sauce is poured over.

The step that matters

Stirring in the cream or milk. Adding liquid gradually while stirring keeps the flour from forming lumps, so the sauce stays smooth and thickens evenly.

Swap the onion

How well each one fits the dish's main ingredients (butter, flour, cream, mutton):

  1. Leekfits better
  2. Potatofits about as well
  3. Shallotfits about as well
  4. Onionthe original

Fit is the average pairing score against butter, flour, cream, mutton. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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