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Another Curry

A curry made with lean meat, stock or milk, onions, apple or rhubarb, butter, curry powder, cloves, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Ginger and cinnamon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 6,380 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Another Curry

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.

  1. In a pot, melt the butter over medium heat.

  2. Add the chopped onion and sauté until translucent.

  3. Stir in the meat and cook until browned.

  4. Add the stock or milk, ginger, cinnamon, salt, sugar, apple or rhubarb, curry powder, and cloves.

  5. Simmer until the meat is tender, about 1 hour.

  6. Adjust seasoning with vinegar or lemon juice before serving.

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. Ginger + cinnamontop 1% of all pairs
    Smell alikestrong
    Cooked together6,380 recipes

    Shared aroma: estragole (anise, licorice).

  2. Cinnamon + appletop 4% of all pairs
    Smell alikemoderate
    Cooked together5,598 recipes

    Shared aroma: methyl cinnamate (strawberry).

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  4. Ginger + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 recipes

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

  5. Ginger + appletop 9% of all pairs
    Smell alikemoderate
    Cooked together1,424 recipes

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

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

What each ingredient does

Lean meat
Provides the main substance, becoming tender during the long simmer.
Onion
Softens and sweetens as it cooks, forming a flavour base for the sauce.
Apple or rhubarb
Adds tartness and body that balances the spices and softens into the sauce.
Curry powder
Supplies the main spice aroma and warm, earthy flavour of the dish.
Stock or milk
Forms the liquid that simmers the meat and carries the flavours.
Butter
Carries the spices and onion, adding richness and helping the onion brown.

The step that matters

Simmering until the meat is tender. Lean meat toughens if cooked too hard or too briefly. A gentle, steady simmer over about an hour breaks down connective tissue slowly, leaving the meat tender without drying it out.

Swap the onion

How well each one fits the dish's main ingredients (meat, milk, ginger, cinnamon, sugar, apple, butter):

  1. Sweet potatofits better
  2. Capsicumfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against meat, milk, ginger, cinnamon, sugar, apple, butter. 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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