Curried Mutton

Curried Mutton is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of cold mutton fried with butter that's mixed with flour and curry powder, moistened with stock and served with rice. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Mutton.

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

6

Rating:

Tags : CurryMutton RecipesVegetable RecipesBritish Recipes

This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.

Original Recipe

CURRIED MUTTON (Cold Meat Cookery).

713. INGREDIENTS.—The remains of any joint of cold mutton, 2 onions, 1/4 lb. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, salt to taste, 1/4 pint of stock or water.

Mode.—Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry powder, flour, and salt, and mix all well together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about 1/2 hour. Serve in a dish with a border of boiled rice, the same as for other curries.

Time.—1/2 hour.

Average cost, exclusive of the meat, 6d.

Seasonable in winter.

Modern Redaction

Ingredients:

the remains of a joint of cold mutton (boiled or roasted)
2 onions, sliced into rings
115g butter
1 dessert spoon curry powder
1 dessert spoon plain flour
salt to taste
150ml stock or water
400g cooked rice

Method:

Combine the onions and butter in a pan and fry for about 10 minutes, or until nicely browned. Stir in the curry powder, flour and salt and stir to mix thoroughly. In the meantime slice the meat thinly (if you cannot do this then either dice or mince it).

Add the meat to the pan and fry everything gently for about 3 minutes, stirring constantly. Mix in the stock or water until smooth then bring to a simmer, cover and cook gently for 30 minutes.

Turn into a serving dish, garnish with a border of boiled rice and serve.

Find more Mrs Beeton Recipes Hereand more Traditional Victorian Recipes Here.