For the past ten years, Gavin has been talking about a nostalgic holiday dish that his great grandma made at Christmas: a lamb curry that we recently found out was called a 10 boy curry recipe.
This was a family recipe that got lost for a number of years, but after asking a number of extended family members, we were able to get our hands on Nell’s lamb curry recipe.
There is something about a recipe card that is almost a century old that makes a recipe taste all the more special.
What is Ten Boy Curry?
Upon researching this recipe, we found that its roots tie back to England, decades and decades ago.
A flavorful curry was prepared and it was served with many bowls of accouterments and toppings.
Restaurants would call it “10 Boy Curry” because it took ten servers to bring all of the dishes of garnishes that were served alongside the curry.
Thus, an “11 Boy Curry” would have eleven waiters delivering the garnishes.
“12 Boy Curry” would have a dozen different bowls of accouterments to be paired with the dish, and so on.
Ten boy curry is different from traditional Indian or Thai curries thanks to the plethora of toppings, which adds texture and flavor to complement the curry.
In our opinion, it’s the toppings that make this recipe so special. It’s so customizable that everyone will find a combination that they love.
Ground Lamb Curry Shortcut
Growing up, Gavin’s great grandma Nell would start by braising a lamb leg on Christmas Eve. The family would enjoy the leg of lamb for dinner, then the remaining meat would be saved for the lamb curry on Christmas day.
Last Christmas, we enjoyed the traditional lamb curry by making it this way, but wanted to find a faster way to make this warm and comforting meal, without the two-day preparation time.
We have used Capra ground lamb in a variety of recipes, from a Mediterranean lasagna, to lamb meatballs, and we decided to try to make this traditional curry with ground lamb.
What’s amazing about this swap is that you get all the lamb flavor in the tender ground meat, but it takes under 30 minutes to prepare the lamb curry!
Lamb Curry: 10 Boy Curry Recipe
Cook time: 30 Minutes
Serves: 8-10 people
Ingredients:
- 4 Tablespoon fresh curry powder
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 pounds of ground lamb
- 2 chopped onions
- ½ cup seedless raisins
- 2 stalks celery, diced
- 1 green pepper, seeded and chopped
- 1 clove garlic, minced
- 2 green apples, cored and chopped
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup coconut milk
- 4 Tablespoons mango or major gray chutney
- Additional Salt to taste
10 Boy Curry Toppings:
- Crumbled bacon
- Chopped hard boiled eggs
- Shredded coconut
- Raisins
- Major Gray chutney
- Crispy fried onions
- Chopped peanuts
- Sliced green onion
- Cilantro
- Mint
Directions:
- Combine seasonings and set aside.
- Sauté the ground lamb until brown.
- Remove meat from the pan, then sauté the onions, green pepper, and celery in the same pan.
- Once soft, add the garlic and cook until fragrant, about one minute.
- Add half of the curry seasoning mixture.
- Then add the raisins and apples, cook for a few minutes until the apples are fork-tender.
- Sprinkle the mixture with the flour and stir to combine.
- Then, add the chicken broth, and the coconut milk.
- Next, add more of the curry seasoning mixture until the sauce has started to thicken and has reached the right consistency.
- Add the browned meat, stir to combine and cook until heated through.
- Serve over rice with all your favorite toppings.
Lamb Curry - "10 Boy Curry" Recipe
This lamb curry recipe is also known as 10 boy curry, thanks to the ten different toppings that are served alongside this tasty dish.
Ingredients
- 4 Tablespoon fresh curry powder
- ½ teaspoon ginger
- ½ teaspoon turmeric
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 2 pounds of ground lamb
- 2 chopped onions
- ½ cup seedless raisins
- 2 stalks celery, diced
- 1 green pepper, seeded and chopped
- 1 clove garlic, minced
- 2 green apples, cored and chopped
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup coconut milk
- 4 Tablespoons mango or major gray chutney
- Additional Salt to taste
Instructions
- Combine seasonings and set aside.
- Sauté the ground lamb until brown.
- Remove meat from the pan, then sauté the onions, green pepper, and celery in the same pan.
- Once soft, add the garlic and cook until fragrant, about one minute.
- Add half of the curry seasoning mixture.
- Then add the raisins and apples, cook for a few minutes until the apples are fork-tender.
- Sprinkle the mixture with the flour and stir to combine.
- Then, add the chicken broth, and the coconut milk.
- Next, add more of the curry seasoning mixture until the sauce has started to thicken and has reached the right consistency.
- Add the browned meat, stir to combine and cook until heated through.
- Serve over rice with all your favorite 10 Boy Curry Toppings:
- Crumbled bacon
- Chopped hard boiled eggs
- Shredded coconut
- Raisins
- Major Gray chutney
- Crispy fried onions
- Chopped peanuts
- Sliced green onion
- Cilantro
- Mint
Notes
NOTE: Feel free to add a dollop of yogurt to the curry if you are trying to tone down the spice.
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NOTE: Feel free to add a dollop of yogurt to the curry if you are trying to tone down the spice.
Now that this recipe is posted online we can rest assured that it won’t get lost like it did in year’s past.
We hope you enjoy this generations-old family recipe as much as we do.
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