Skip to main content
Main

Mutton, Curried

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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

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

  2. Prepare the curry sauce as directed.

  3. Add the sliced mutton to the sauce and let it simmer.

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 protein; slicing thin lets it heat through and absorb the sauce quickly.
Curry sauce
Carries the flavour and keeps the mutton moist while it simmers.

The step that matters

Letting the mutton simmer in the sauce. The mutton is already cooked, so the simmer only needs to heat it through and let it soak up flavour. Boiling hard or simmering too long can toughen the meat and dry out thin slices, so keep the heat gentle.

“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