Rich, glossy and deeply comforting — this HK-Style Lamb Shoulder Curry uses local curry powder, coconut milk and a touch of soy and oyster sauce for a flavour that feels distinctly Hong Kong. Slow-cooked until the lamb is fall-apart tender and the sauce is thick enough to coat a spoon.

                                15 Mins.               1Hr. 45 Mins. - 2 Hrs.                        4-6

👨‍🍳 Instructions:

Prep

1. Pat lamb dry and season with salt & pepper. 
2. Heat oil in a pot over medium-high heat.

Brown the Lamb

1. Brown lamb pieces 3–4 minutes per side until deeply coloured — this builds colour and deepens flavour through caramelisation rather than locking in juices, which is a common misconception worth knowing about.
2. Remove and set aside.

Build the Curry Base

1. Add onion and cook 5 minutes until softened.
2. Add garlic and ginger; cook 1 minute.
3. Stir in curry powder and tomato paste; cook 30 seconds to bloom the spices.
4. Add soy sauce and oyster sauce.

Simmer

1. Return lamb to the pot.
2. Pour in coconut milk and water/stock.
3. Add potatoes and carrot if using.
4. Bring to a simmer, then reduce heat to low.
5. Cook 1 hr 45 mins – 2 hrs, stirring occasionally, until lamb is tender and sauce is thick and glossy. If you've never tried this method before, why slow cooking still matters explains exactly why time and gentle heat transform cuts like lamb shoulder.

Finish

1. Taste and adjust seasoning — more soy for salt, more curry powder for heat.
2. Rest 5 minutes before serving.