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Meat, Egg, and Vegetable Curry

A curry of beef or mutton, eggs, and vegetables simmered with spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 16 ingredients
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Why it works: Turnip and beetroot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 336 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Meat, Egg, and Vegetable Curry

Ingredients

Directions

Prepare

  1. Grind all the spices together.

  2. In a saucepan, melt the butter and add the ground spices.

  3. Cut the meat into small pieces and fry in the butter.

  4. Add ½ cup of water and bring to a boil.

Simmer the curry

  1. Cut the beetroot into very small pieces and add it to the pot.

  2. Cook for 30 minutes.

  3. Chop the remaining vegetables into small pieces and add them.

  4. Simmer for 45 minutes, stirring frequently.

  5. At the end, add the ground turmeric for color and mix well.

Add eggs and serve

  1. Hard boil the eggs and cut them in half.

  2. Add the eggs to warm through for 5 minutes and serve hot with 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.

  1. Turnip + beetroottop 1% of all pairs
    Smell alikestrong
    Cooked together336 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Ginger + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together6,038 recipes

    Shared aroma: estragole (anise, licorice).

  3. Turnip + carrottop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  4. Carrot + gingertop 3% of all pairs
    Smell alikestrong
    Cooked together1,377 recipes

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

  5. Carrot + beetroottop 4% of all pairs
    Smell alikestrong
    Cooked together699 recipes

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

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

What each ingredient does

Beef or mutton
Provides the main protein, which becomes tender during long simmering.
Eggs
Add protein and body to the curry once they are cut and warmed through.
Onions
Build the body and sweetness of the curry base as they soften.
Butter
Carries the spices and adds richness and fat to the curry.
Beetroot
Adds earthy sweetness and a deep red colour to the curry.
Carrot
Adds sweetness and soft texture as it cooks down in the sauce.

The step that matters

Simmer for 45 minutes, stirring frequently. Long, gentle simmering tenderises the meat and lets the vegetables soften into the sauce. Stirring prevents the thick base from sticking and scorching on the bottom of the pot.

Swap the onion

How well each one fits the dish's main ingredients (beef, egg, turnip, carrot, beetroot, ginger, clove):

  1. Parsnipfits better
  2. Leekfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against beef, egg, turnip, carrot, beetroot, ginger, clove. 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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