Some curries are gentle.
This one… isn’t.
It’s bold, unapologetic, and packed with a slow-building heat that demands your attention. The kind of curry that makes you pause between mouthfuls — partly for the flavour, partly for the fire.
Served with fluffy basmati rice or warm naan, it’s a full-body experience.
🍽️ Serves: 4
🕰️ Prep Time: 15 mins
🔥 Cook Time: 1 hr 15 mins
🥩 INGREDIENTS
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2 tbsp vegetable oil
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1 large onion, finely chopped
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3 cloves garlic, crushed
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1 tbsp fresh grated ginger (or 1 tsp ground)
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3 tbsp BIG BANG! Vindaloo Curry Powder
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800g lamb shoulder, diced (or chicken thighs for a quicker version)
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2 tbsp tomato puree
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400ml chopped tomatoes
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300ml water or stock
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2 tbsp vinegar (malt or white wine)
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1 tsp sugar (optional, to balance heat)
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Salt, to taste
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Fresh coriander, chopped (for garnish)
🔥 METHOD
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Sauté aromatics: Heat oil in a large pan over medium heat. Add onion and cook until golden brown. Stir in garlic and ginger, cooking for 1 min.
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Bloom the spice: Add BIG BANG! Vindaloo Curry Powder. Stir for 30 seconds to release the aroma.
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Brown the meat: Add lamb, stirring until sealed on all sides.
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Build the sauce: Stir in tomato puree, chopped tomatoes, vinegar, sugar (if using), and stock.
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Simmer: Reduce heat to low, cover, and cook for 60 mins (or 30 mins if using chicken), stirring occasionally until tender.
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Finish & serve: Garnish with fresh coriander and serve hot with naan or rice.
💫 Tip: If you want extra heat, add 1 fresh chopped chilli along with the garlic.
