Heat the oil in a large pan. Once hot, add the lightly crushed mustard seeds, cook for 30 seconds only, beware they may pop and spit out of the pan. Add the chopped onion, minced garlic and chili pepper, lower the heat and cook for approx 3 - 5 minutes until soft. Then, add all the Tita Balti Gosht Masala plus the ginger. Cook on a medium heat taking care to ensure the spices don't burn.
Add the lamb fillet, stir it well to make sure all the lamb is coated in the spices. Cook for 30 minutes stirring occasionally to make sure the lamb or spices are not burning.
Add the stock, the tomato purée, a pinch of salt (to taste) and the bay leaf. Stir again and then lower the heat. Cook gently for 20 minutes until the lamb is cooked through and tender. Finally add the coriander and tomato, stir and cook for a further 3 minutes.
Serve with Basmati Rice and one or more of the vegetable dishes you can find on our website