Skip to main content
Main

Mutton Stew with Curry

A mutton stew flavored with curry powder, simmered with broth, flour, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and rice are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Stew with Curry

Ingredients

Directions

Make the stew

  1. Combine mutton broth and browned flour.

  2. Season with salt.

  3. Add curry powder.

  4. Heat the mixture thoroughly.

  5. Stir in boiled rice and cold mutton pieces.

  6. Cover and cook until the meat and rice are warmed through.

Serve

  1. Serve hot.

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. Flour + ricetop 16% of all pairs
    Smell alikemoderate
    Cooked together6,611 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Mutton broth
Provides the liquid base that carries the flavour and keeps the stew moist.
Browned flour
Thickens the broth so the stew has a body rather than running thin.
Curry powder
Supplies the spiced aroma and flavour that define the dish.
Boiled rice
Absorbs some of the broth and adds bulk and soft texture.
Cold mutton
Supplies the meat, which becomes tender again as it warms in the liquid.

The step that matters

Cover and cook until the meat and rice are warmed through. Because the mutton and rice are already cooked, the goal is only to heat them evenly. Gentle covered heat keeps the meat moist and stops the rice from drying out or scorching on the bottom of the pan.

“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.

You might also like

Mutton BrothMutton Broth292 recipesRice FrittersRice Fritters84 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipes