Finely dice the tomatoes and chop the onion relatively small. Deseed and chop the peppers. Chop the chillies (removing seeds is optional – leaving them in will make the dish spicier).
Divide the vegetables and chilli into 4 portions (unless intending to cook all 4 portions in one large pan).
Next measure out the spices and salt, again dividing into 4 portions.
Put the balti dish on the stovetop and turn the heat to high.
Cook 1 portion of the onion and tomatoes in 1 tablespoon of oil for 2 minutes.
Stir in the garlic and ginger pastes along with the chilli.
Add in the peppers, cook for 2 minutes.
Toss ¼ of the pre-cooked lamb into the pan.
Add in 1 portion of the spices and salt. Stir well and cook for 2 minutes.
Add in 4 tablespoons of the balti gravy along with 1 tablespoon of the tomato puree and 2 teaspoons of lime juice. Cook for 2-3 minutes until everything is piping hot, the sauce looks thick and it is beginning to caramelise around the edges.
Stir through some fresh coriander and serve or keep warm while you cook the rest by repeating from step 5 above.