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Mutton, Curried

A dish of sliced cooked mutton simmered in curry sauce and served with boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Mutton and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,019 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton, Curried

Ingredients

Directions

Prepare

  1. Remove all skin and fat from the mutton and cut it into small thin slices.

  2. Prepare the curry sauce as directed.

Rest and serve

  1. Let the mutton remain in the sauce for at least 1 hour.

  2. Serve with well 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.

  1. Mutton + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together1,019 recipes

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

  2. Sauce + ricetop 20% of all pairs
    Smell alikelow
    Cooked together2,396 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Mutton
Provides the main meat; thin slices soak up flavour from the sauce as they rest.
Curry sauce
Carries the main flavour and keeps the cooked mutton moist.
Boiled rice
Starchy base that absorbs the sauce and balances the dish.

The step that matters

Letting the mutton rest in the sauce. Resting for at least an hour gives the sauce time to penetrate the thin slices, so the meat tastes seasoned through rather than only on the surface.

“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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