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Veal Curry, Made with Fresh Meat

A veal curry simmered with onion, apple, curry paste, and stock, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Onion and rice are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Veal Curry, Made with Fresh Meat

Ingredients

Directions

Prepare the veal

  1. Cut the veal into neat serving pieces and rub with curry powder.

  2. Fry the veal in hot fat until brightly browned, then remove from the pan.

  3. In a saucepan, add the veal and stock, and simmer gently until tender (about 45 minutes).

Make the sauce

  1. Fry the onion and minced apple in the same fat until soft.

  2. Rub the onion and apple mixture through a sieve.

  3. Mix the pulp with curry paste, ground rice, salt, and lemon rind.

  4. Gradually add the stock from the veal, bring to a boil, then return the veal to the sauce.

  5. Simmer everything together over low heat for 30 minutes.

Serve

  1. Serve the meat on a dish, pour the sauce over it, and serve boiled rice on a separate dish.

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. Onion + ricetop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Rice + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  3. Apple + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

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

  4. Apple + lemontop 14% of all pairs
    Smell alikemoderate
    Cooked together7,551 recipes

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

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

What each ingredient does

Veal
Lean meat that becomes tender during long gentle simmering in the sauce.
Onion and apple
Sliced onion and minced apple cook down into the sauce body, adding sweetness and thickness.
Ground rice
Starch that thickens the sauce as it simmers, giving it body.
Curry paste
Concentrated spices that build the dish's main aroma and flavour.
Stock
Liquid that carries flavour and moisture, cooking the veal and forming the sauce.

The step that matters

Browning the veal in hot fat. Frying until deeply browned creates flavour through the Maillard reaction. Pale meat gives a flatter, less savoury sauce, so the veal should be well coloured before simmering.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (veal, onion, apple, rice):

  1. Grapefits better
  2. Coconutfits better
  3. Mangofits better
  4. Lemonthe original

Fit is the average pairing score against veal, onion, apple, rice. 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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