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Cueeied Mutton

A mutton stew with curry, lemon, butter, sugar, cream, and rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cueeied Mutton

Ingredients

Directions

Make the curry

  1. Combine stock, lemon juice, butter, and sugar in a pot and boil slowly.

  2. Add mutton and a sour apple to the pot, covering with enough water to stew.

  3. Season with curry powder, pepper, and salt to taste.

  4. Stir in the cream when serving.

Cook the rice

  1. Boil rice in 2 quarts of boiling water for 20 minutes.

  2. Strain and shake the rice well.

Assemble and serve

  1. Form a wall of rice around a serving dish.

  2. Pour in the mutton mixture.

  3. Garnish with parsley.

  4. Serve very 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  5. Lemon + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together4,366 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Raw mutton
Provides the main body of the dish, becoming tender as it stews slowly in liquid.
Butter
Adds richness and fat, carrying flavour and giving the sauce a smooth mouthfeel.
Cream
Stirred in at the end to add richness and a softer, silkier texture to the sauce.
Sour apple
Adds acidity and a fruity tang that balances the richness of the meat and butter.
Patna rice
Forms the starchy base that holds the mutton curry, cooked separately in boiling water.

The step that matters

Boil slowly, then stew the mutton until tender. Gentle heat lets the tough connective tissue in mutton break down slowly into tender meat without the outside toughening. Boiling hard can make the meat dry and stringy, so keep the liquid at a slow simmer throughout.

Swap the apple

How well each one fits the dish's main ingredients (lemon, butter, sugar, mutton, pepper, cream, rice):

  1. Coconutfits better
  2. Limefits better
  3. Orangefits better
  4. Applethe original

Fit is the average pairing score against lemon, butter, sugar, mutton, pepper, cream, rice. 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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