Beef, Eggplant And Lentil Balti - cooking recipe

Ingredients

1 tsp oil
1 lb beef or lamb stew meat, trimmed and diced
1 None red onion, chopped
2 cloves garlic, minced
1 None large eggplant, diced
5.25 oz button mushrooms, halved
3 cups vegetable stock or water
5.25 oz red lentils, rinsed
2 tbsp balti curry paste
2 tbsp tomato paste
1 (13.5 oz) can chopped tomatoes
2 tbsp fresh cilantro, chopped
None None basmati rice, cooked, to serve
None None plain yogurt, to serve
None None papadums, to serve

Preparation

Heat oil in a large saucepan over high heat. Brown meat for 3-4 mins. Set aside. Saute onion and garlic for 2-3 mins, until tender. Add eggplant and mushrooms. Cook for 5-10 mins, stirring, until tender. Add stock, lentils, curry paste and tomato paste. Return meat to pan and bring to a boil. Reduce heat and simmer for 15-20 mins, until lentils are tender. Add canned tomatoes and cilantro. Simmer for 10 mins.
Serve with rice, yogurt and papadums.