Name: Mutton Cutlets
Ingredients: Mutton cutlets; Spinach puree

Why it works: Mutton and spinach work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mutton Cutlets

Ingredients

Mutton cutlets
Spinach puree

Directions

Prepare

Cut slices from the thick part of the leg of mutton.
Remove the outer skin from the cutlets.

Cook and serve

Broil the cutlets as you would for mutton chops.
Serve with a spinach puree as a garnish.

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.

Mutton + spinachtop 23% of all pairs

Smell alikelow

Cooked together177 recipes

Shared aroma: trans-2-decenal (waxy, orange).

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

What each ingredient does

Mutton cutlets: Provide the main meat, which browns and firms as it broils.
Spinach puree: Adds a moist, green garnish that contrasts with the rich meat.

“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.