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Green Currystuff Curry

A mutton curry made with coriander, green chilies, garlic, onion, spices, and ghee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Turmeric and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,698 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Green Currystuff Curry

Ingredients

Directions

Prepare

  1. Wash the mutton pieces well and set aside.

  2. Grind the coriander, green chillies, garlic, onion, turmeric, cumin seeds, mustard seeds, and salt with a little water to make a paste.

  3. Mix the paste with the mutton.

Cook the curry

  1. In a pan, heat the ghee and brown the sliced onions.

  2. Add the mutton and all the spices to the pan, frying until rich brown.

  3. Pour in the cold water and simmer gently over low heat until the grease appears.

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. Turmeric + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,698 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Coriander + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Coriander + turmerictop 1% of all pairs
    Smell alikestrong
    Cooked together2,253 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Mutton
Provides the main protein and body of the curry, becoming tender with slow simmering.
Ghee
Carries the spices and onions, adding richness and helping them brown in the pan.
Onion
Browns in the ghee to add sweetness and depth to the base of the curry.
Green chillies
Add heat and fresh, sharp flavour to the paste.
Garlic
Adds pungent aroma that mellows and sweetens as it cooks.
Cumin seeds
Contribute warm, earthy aroma when fried in the spiced base.

The step that matters

Frying the mutton and spices until rich brown. Browning the meat and paste, through the Maillard reaction and caramelisation, builds deep flavour. Stopping too early leaves the curry pale and raw-tasting, while burning turns the spices bitter.

“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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