This white lamb curry is made restaurant style. So good!
One of the reasons for my recent visits to Rajasthan and New Delhi was to bring back a few restaurant style recipes. I visited quite a few restaurant and hotel kitchens and came back with what I was looking for!
This white lamb curry is one Caroline and I enjoyed at our hotel in Udaipur, Udaigarh. If you are planning a trip to Udaipur, you will love the food and amazing view from this hotel.
About this recipe for white lamb curry.
One of the main things I wanted to learn was how to make and use restaurant (hotel) style gravies. I had already played around with a few restaurant style gravies but I wanted to take my knowledge of them up a few notches.
This white lamb curry uses a restaurant style white gravy. You can read about it and learn to make it here.
This white gravy is a curry in its own right but it can also be added to other hotel style gravies to give them a creamy consistency. As this is a restaurant style white lamb curry, I also used pre-cooked lamb which you will fine here.
Do you have to use pre-cooked lamb and prepared white gravy?
No but the idea behind this white lamb curry recipe is to show you how quick and easy it is to whip up an amazing curry in minutes when you do a bit of batch cooking first.
For busy restaurants, batch cooking gravies and pre-cooking meat is the way to go. It means the chefs can cook and plate up a curry in minutes that would normally take an hour to prepare.
How many servings does the white gravy recipe make?
The white gravy on my website makes about 1 litre (4 cups) of gravy. This is enough gravy for a curry that will serve 4 to 6 people.
In the recipe below, I made the white lamb curry to serve 1 to 2 people, so restaurant portion size.
To do this you only need about 250ml (1 cup) of the white gravy and about 250g (9oz) if cooked lamb. The remaining gravy can be stored in the fridge for up to three days or it can be used to make another curry or two or three.
Can you upscale the recipes?
Yes and it’s easy. Let’s say you want to cook this white lamb curry for 4 to 6 people. Simply add enough pre-cooked meat (about 1kg/2lbs.). Then just add butter and cream to taste.
The white gravy and pre-cooked meat are meant to make cooking at restaurants and at home a lot quicker and easier.
What if I only want to make this curry for one person?
You can easily do that. Just quarter the white gravy recipe and use that. If you have pre-cooked meat for the curry, that is best but if not, you need to simmer the meat in water until tender. For optimum flavour, my pre-cooked meat recipe is the way to go.
That pre-cooked meat is actually a great curry in its own right and it does freeze well.
How long can you keep the curry in the fridge?
You can store this white lamb curry in your fridge for about 3 days, depending on how fresh the ingredients are when you start.
As the curry rests in the fridge, the flavours will develop and it will be even better.
Can you freeze white lamb curry?
You could but I do not recommend doing it. Yoghurt and cream do not freeze well. It is best to plan ahead and only make as much as you can eat within 3 days.
Step by step photographs.
Get all your ingredients prepared and ready. I used half as much meat as shown as I was only cooking for myself. That is the prepared white gravy in the bottom left of the photo.
Heat the oil in a wok or pan over a medium-high heat. Stir in the garlic and ginger.
Fry for about 30 seconds and then add the chillies, if using and fry for another 30 seconds.
Add about 250ml (1 cup) of the white gravy. You can always add a little more at the end if you want more sauce.
Stir in about 250g (9oz) of pre-cooked lamb.
Now add a knob of butter and let it melt into the sauce.
Stir in the cream. I add about 70ml (1/4 cup) but you could add more or less to taste.
Stir in a little white pepper and a pinch of ground turmeric and whisk it into the sauce. Season with salt to taste.
Serve hot with chapattis or rice. You can garnish it with a few more chillies or chopped coriander (cilantro) if you like.
If you like this white lamb curry, you might like to try some of these recipes too.
Beef Biryani
Chicken Biryani
Chickpea Biryani
Chicken Karahi
Lamb Korma
Shami Kebab
Aloo Gobi
Lamb Nihari
Chapli Kebabs
Lamb Seekh Kebabs
Staff Chicken Curry
Butter Chicken
Chicken Haleem
Tarka Dal
Pilau Rice
Chicken Tikka Masala
Grilled Lamb Chops
Lamb Tikka
Spicy Kashmiri Lamb Chops
Have you tried this White lamb curry recipe?
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White Lamb Curry
Ingredients
- 2 tbsp rapeseed (canola) oil or ghee
- 1 tbsp garlic, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tbsp green finger chillies, finely chopped (optional)
- 250ml restaurant style white gravy
- 250g pre-cooked lamb
- 1 tbsp butter
- 70ml single cream
- 1/4 tsp ground turmeric
- 1/2 tsp white pepper (optional)
- Salt to taste
Instructions
- Heat the oil in a wok or pan over a medium-high heat. Stir in the garlic and ginger and fry for about 30 seconds and then add the chillies, if using and fry for another 30 seconds.
- Add about 250ml (1 cup) of the white gravy. You can always add a little more at the end if you want more sauce.
- Stir in about 250g (9oz) of pre-cooked lamb.
- Now add a knob of butter and let it melt into the sauce and then stir in the cream. I add about 70ml (1/4 cup) but you could add more or less to taste.
- Stir in a little white pepper and a pinch of ground turmeric and whisk it into the sauce. Season with salt to taste.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 636Total Fat: 71gSaturated Fat: 36gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 227mgSodium: 963mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 35g