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Curry with Cold Joint

A curry dish made with slices of cold joint meat and curry sauce, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curry with Cold Joint

Ingredients

Directions

Prepare

  1. Cut slices of meat from the cold joint, avoiding skin and gristle.

  2. In a stew-pan, heat the curry sauce.

Combine and rest

  1. Remove the stew-pan from the heat and add the meat slices, covering them with the sauce.

  2. Place the stew-pan in a warm spot for 30 minutes without boiling.

Serve

  1. Just before serving, gently heat the stew-pan over the fire without boiling.

  2. Serve the curry with boiled rice in a separate dish.

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. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

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

What each ingredient does

Cold joint meat
Provides the main protein; fattier cuts stay moist and tender when gently warmed in sauce.
Curry sauce
Carries the flavour and keeps the meat moist while it warms through.
Boiled rice
Serves as a neutral starch that soaks up the sauce alongside the meat.

The step that matters

Keep the sauce below a boil when reheating. Boiling toughens meat proteins and can make them dry and stringy, and can break or separate the sauce. Gentle heat warms the meat through while keeping it tender and the sauce smooth.

“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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