🧡 The Curry That Doesn’t Hold Back (Fiery Lamb Vindaloo)

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

2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, crushed
1 tbsp fresh grated ginger (or 1 tsp ground)
3 tbsp BIG BANG! Vindaloo Curry Powder
800g lamb shoulder, diced (or chicken thighs for a quicker version)
2 tbsp tomato puree
400ml chopped tomatoes
300ml water or stock
2 tbsp vinegar (malt or white wine)
1 tsp sugar (optional, to balance heat)
Salt, to taste
Fresh coriander, chopped (for garnish)

🔥 METHOD

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.
Bloom the spice: Add BIG BANG! Vindaloo Curry Powder. Stir for 30 seconds to release the aroma.
Brown the meat: Add lamb, stirring until sealed on all sides.
Build the sauce: Stir in tomato puree, chopped tomatoes, vinegar, sugar (if using), and stock.
Simmer: Reduce heat to low, cover, and cook for 60 mins (or 30 mins if using chicken), stirring occasionally until tender.
Finish & serve: Garnish with fresh coriander and serve hot with naan or rice.