Name: Curry of Cold Lamb
Ingredients: Cold lamb, cut into pieces; Curry powder; Salt; Water; Rice, for serving

Why it works: Lamb and rice work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 439 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Curry of Cold Lamb

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the curry

In a pot, combine cold lamb pieces with enough water to cover.
Add curry powder and salt to taste.
Simmer until heated through, about 15 minutes.

Serve

Serve over boiled rice.

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.

Lamb + ricetop 10% of all pairs

Smell alikemoderate

Cooked together439 recipes

Shared aroma: 2,4-nonadienal (fatty, green).

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

What each ingredient does

Cold lamb: Provides the meat that becomes tender and flavourful as it simmers in the sauce.
Curry powder: Supplies the spice blend that gives the dish its aroma and warm, savoury flavour.

“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.