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Curried Mutton

A mutton curry made with boiled shoulder, flour‑butter sauce, curry powder, and served with rice or mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Curried Mutton

Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Curried Mutton

Ingredients

Directions

Cook the mutton

  1. Boil the shoulder of mutton in water with seasonings until tender.

  2. Cut the cooked mutton into 2-inch dice.

Make the sauce

  1. In a bowl, rub together the flour and butter.

  2. Add the boiling broth to the flour and butter mixture and stir.

  3. Boil the mixture for 2 minutes.

  4. Add the curry powder, salt, and pepper to the sauce.

  5. Add lemon juice to the sauce if desired.

Finish and serve

  1. Put the mutton into the sauce and simmer gently for 15 minutes.

  2. Prepare a rice border or use mashed potatoes for serving.

  3. Dish the mutton curry in the center and sprinkle with chopped parsley.

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.

Photo for illustrative purposes only · Contact us to use it

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

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

  2. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 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

Mutton shoulder
Provides the main meat, which becomes tender through long simmering in water.
Flour
Thickens the sauce when cooked with butter and hot broth.
Butter
Adds richness and body to the sauce and combines with the flour.
Broth from mutton
Forms the liquid base of the sauce and carries the curry flavour.
Curry powder
Gives the sauce its spiced, aromatic flavour.

The step that matters

Adding the flour and butter to the hot broth. Stirring the boiling broth into the flour and butter mixture helps prevent lumps, and boiling for a few minutes cooks out the raw flour taste and thickens the sauce.

Swap the lemon

The recipe marks lemon as optional. How well each one fits the dish's main ingredients (mutton, carrot, onion, flour, butter, pepper, parsley):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Cherryfits less well

Fit is the average pairing score against mutton, carrot, onion, flour, butter, pepper, parsley. 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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