Add a smoky, rich, and spicy flavour to poultry, meat, fish, and vegetable curries with this curry spice blend that will add a mild to medium heat to your favourite dish. 

For this recipe you can use chicken, lamb, beef, pork, seafood or vegetables 
Olive Oil
Garlic 4 cloves 
Shallots 2
Ginger large piece 
Chopped tomatoes 1 tin or 3 fresh tomatoes 
Chicken stock (or vegetable stock) 4 cups 
Salt & Pepper to taste 
Start with a large pot , preferably a cast iron pot with a lid, 
add olive oil, chopped garlic, shallots and ginger and cook on medium heat for a few minutes to soften, add your chosen protein or vegetables , and brown slightly. Add 30-40 grams of SUYA GOLD CURRY SPICE BLEND, mix well and add the tomatoes and then the stock, bring back to a simmer for 10 minutes, continue simmering for another hour or transfer the dish into an oven at 160 degrees C and cook for 1 hour, if you  prefer a thicker sauce , remove the lid, season to taste.
Serve with plain steamed rice.

This recipes is also perfect for tougher cuts of meat like lamb neck, diced goat or ribs if using one of those follow the same instructions but slow cook for at least 4 to 5 hours in the oven at 150°C