[ Prep Time: 10 min | Cooking Time: 90 min | Serving: 4 ]
Cantonese lamb curry is a very easy to make stew that is perfect to serve with steamed rice.
Ingredients
1200 g Lamb Flank
260 g Potato
300 g Carrot
120 g Onion
50 g Ginger
100 mL Evaporated Milk
2 Tbsp Curry Powder
750 mL Hot Water
1¼ Tsp Salt
1 Tsp White Sugar
Method
1. Peel and slice the ginger (60 g) and set it aside.
![](https://static.wixstatic.com/media/268bf4_12b0e95c22464d50bc535780a96fd85b~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_12b0e95c22464d50bc535780a96fd85b~mv2.jpg)
2. Peel and chop carrot (300 g), onion (120 g) and potato (260 g) and then rinse with water, drain and set aside. Keep the potato chunks in water.
![](https://static.wixstatic.com/media/268bf4_593bf2b1261543c3bac46bcaf9cedb99~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_593bf2b1261543c3bac46bcaf9cedb99~mv2.jpg)
![](https://static.wixstatic.com/media/268bf4_dd695ce6f8f846bfb0dd5cd891cd62ae~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_dd695ce6f8f846bfb0dd5cd891cd62ae~mv2.jpg)
3. Blanch the lamb flank (1200 g) for 10 min then rinse it with water and set aside.
![](https://static.wixstatic.com/media/268bf4_ff747e20950a43bb8b8a769cdfb21d9b~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ff747e20950a43bb8b8a769cdfb21d9b~mv2.jpg)
4. Stir fry the lamb flank over medium heat for 8 min.
![](https://static.wixstatic.com/media/268bf4_292ab443b4ee43e8a9caad4eebd0e410~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_292ab443b4ee43e8a9caad4eebd0e410~mv2.jpg)
5. Add the sliced ginger and chopped onion and stir fry over medium heat for 3 min.
![](https://static.wixstatic.com/media/268bf4_5fe7e1fb3d5c4d86a88dda7b283ae85c~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_5fe7e1fb3d5c4d86a88dda7b283ae85c~mv2.jpg)
6. Add curry powder (2 tbsp) and mix well.
![](https://static.wixstatic.com/media/268bf4_2aa5d8418a8f40979c7c7bb2846bfde2~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_2aa5d8418a8f40979c7c7bb2846bfde2~mv2.jpg)
7. Add boiling water (750 mL), cover and simmer over medium heat for 15 min.
![](https://static.wixstatic.com/media/268bf4_ba52425c43d34452a06382360e02eb9d~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_ba52425c43d34452a06382360e02eb9d~mv2.jpg)
8. Add white sugar (1 tsp), cover and simmer over low heat for 45 min.
![](https://static.wixstatic.com/media/268bf4_5fb38a25ea3b44dc9116024f3d7e33bc~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_5fb38a25ea3b44dc9116024f3d7e33bc~mv2.jpg)
9. Add carrot and potato, cover and simmer for additional 30 min.
![](https://static.wixstatic.com/media/268bf4_874bab0491d5414fadbfecce2748f793~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_874bab0491d5414fadbfecce2748f793~mv2.jpg)
10. Add salt (1¼ tsp) and evaporated milk (100 mL) , mix well and serve.
![](https://static.wixstatic.com/media/268bf4_f998412f3052407aa35e7e0c3db8b2c2~mv2.jpg/v1/fill/w_147,h_83,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/268bf4_f998412f3052407aa35e7e0c3db8b2c2~mv2.jpg)