How to Make Cantonese Beef and Lamb Curry | Waj’s Style Slow Cooked Curry Recipe

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🥘 Full Detailed Recipe — Waj’s Style Cantonese Beef & Lamb Curry Ingredients Meats 600g lamb riblets (washed and parboiled for 10 minutes in salted water) 600g stewing beef chunks (washed and parboiled for 10 minutes in salted water) (Boiling helps remove impurities — skim the foam, rinse, and drain well before seasoning.) Marinade / Pan-Searing Mix 1 tsp salt ½ tsp white pepper 2 tsp sugar 1 tsp chicken bouillon powder (or ½ tsp MSG) 1 tbsp oyster sauce 2 tbsp light soy sauce 1 tbsp Chinese rice wine (or brandy/whiskey substitute) 1 tbsp sesame oil 1 tbsp olive oil Mix all these ingredients with the meat and let it marinate for 10 minutes. Waj’s Curry Spice Mix 1 tsp mustard seeds ⅛ tsp mild curry powder 1 heaped tsp “Mother-in-Law Masala” (for chili and spice blend flavor) 1 heaped tsp coriander & cumin mix (also known as “Dhania & Jeera Powder”) 1 tbsp dried parsley flakes Mix all spices together in a small bowl and set aside. Other Ingredients 1 large onion (chopped) 2 medium tomatoes (chopped) 3 large potatoes (peeled and cubed, soaked in water to remove starch) 1 tbsp oyster sauce (extra for flavor) 1 tsp tomato sauce (any brand) 60g Chinese brown sugar slab (or 60g regular brown/white sugar) Hot water (enough to stew meat — approx. 2½ cups) 1 tsp cornstarch mixed with 2 tbsp water (for slurry at the end) Cooking Instructions Step 1 — Parboil and Prep the Meat Boil beef and lamb together in salted water for 10 minutes to remove impurities. Skim off the foam that rises, drain, rinse with cold water, and set aside. Step 2 — Marinate and Pan-Sear Add all marinade ingredients to the drained meat. Mix well. Heat your wok or deep pot on low heat with a little olive oil. Add the marinated beef and lamb, spreading evenly so the fat side of the lamb touches the base. Cover with a lid and let it steam-sear on low for 5 minutes. Flip the meat and cook another 5–10 minutes until lightly golden brown. The meat should release some of its own fat — this is key to flavor. Step 3 — Add the Curry Spice Mix Sprinkle your prepared curry spice mix evenly over the meat. Mix well to coat the meat, then cover and cook for another 5 minutes on low heat so the spices “cook” in the oil. Stir again to blend everything evenly. Step 4 — Add Aromatics Add in the chopped onion and toss into the oily curry base. Cover and cook for 5 minutes until onions soften and release their sweetness. Add in the chopped tomatoes, stir, cover, and cook for another 5 minutes until they start breaking down. Step 5 — Create the Curry Base Add 1 tsp tomato sauce and 1 tbsp oyster sauce. Mix well. Pour in enough hot boiled water to stew the meat — roughly 2½ cups (or until just covering the meat). Add 60g Chinese brown sugar (or substitute). Stir gently, cover with a lid, and let it simmer on medium-low heat for 45 minutes. (This slow simmering helps tenderize the meat while blending all the curry flavors.) Step 6 — Add Potatoes After 45 minutes, add your cubed potatoes to the curry. Bring the heat up to medium, cover, and simmer for 30 minutes. Check if the potatoes are soft — if not, cook an extra 10–15 minutes. Once soft, mix gently to avoid breaking the potatoes. Step 7 — Thicken the Sauce Mix 1 heaped tsp of cornstarch with 2 tbsp of water. Pour the slurry into the center of the curry and gently mix it through. Simmer uncovered for another 5 minutes until the sauce thickens and becomes glossy. (If the sauce is too thin, add a second cornstarch slurry.) Step 8 — Serve Serve hot over steamed white rice. Garnish with some fresh parsley or spring onions (optional). This curry should be thick, rich, and coated — not watery or oily. The beef and lamb will be tender and flavorful, and the potatoes add a creamy texture. 💡 Pro Tips Always cook on low to medium heat for tenderness. Boiling the meat first helps remove strong odors and impurities. The Chinese brown sugar adds depth and authentic Cantonese sweetness. The Mother-in-Law Masala gives a perfect spice level — no need for chili. 🔴 CONNECT: ⭕️ TIKTOK ➔ https://www.tiktok.com/@cookingwithwahjai