I tried this mutton curry recipe from Mrs Beeton, expecting a heavy, old-fashioned dish. I was delighted to find that the onions, when fried to a golden brown in butter, created a sweet, fragrant base that modern recipes could learn from. The curry powder, though subtle, lent an intriguing warmth that didn't overpower the mutton. I found that the key to success was slicing the onions thinly and taking the time to brown them properly — this step is what elevates the dish. This recipe would be a hit with anyone who enjoys a comforting, slow-cooked meal with a vintage twist. The mutton, once thought of as old-fashioned, has a depth of flavour that's hard to find in modern meats. I served it with plain boiled rice, as suggested, but a modern-day fluffy basmati would work just as well. The curry's mild heat and rich flavours would be perfect for a weeknight dinner when you want something hearty and satisfying.