Meat
Curry Pieces
Mutton curry pieces are bone-in or boneless chunks cut for even simmering in spiced sauces—ideal where time and spice tenderise. It carries stronger mature sheep flavour with deep fat and spice affinity. Brown lightly if desired, then simmer in sauce until tender. Bone-in pieces enrich the gravy. Stands up to cumin, chilli and tomato.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.9 g
- Saturated Fat 5.26 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Cholesterol 66.8 mg
- Sodium 56.9 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.2 g
- Water 58.3 g
- Energy 202 kcal
- Water 58.3 g
- Protein 21.2 g
- Fat 11.9 g
- Saturated Fat 5.26 g
- Monounsaturated Fat 5.14 g
- Polyunsaturated Fat 0.95 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.73 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 2.1 µg
- Vitamin B9 — Folate 6.6 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.35 mg
- Vitamin K 1.7 µg
- Minerals 410 mg
- Major Minerals 409 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.8 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.73 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.34 · vitamin-b7-biotin: 2.1 · vitamin-b9-folate: 6.6 · vitamin-d: 0.2 · vitamin-e: 0.35 · vitamin-k: 1.7 ·
Minerals
Curry Pieces of Mutton: composition reflects this culinary part relative to the whole ingredient.
History
Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose. Cooks treated curry pieces of mutton as a cut with its own timing and sides.
As mutton cookery specialised, curry pieces was portioned and sold ready for the pan. Commonwealth home cookery kept mutton curry and slow stews when premium lamb prices rose.
Victorian butchers charted mutton chops, legs and shoulders as everyday working-class roasts; curry pieces of mutton took a named place in that kitchen trade.