Beef, Eggplant And Lentil Balti

• 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

1. 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.
2. Serve with rice, yogurt and papadums.

oil, beef, red onion, garlic, eggplant, button mushrooms, vegetable stock, red lentils, curry, tomato, tomatoes, fresh cilantro, basmati rice, yogurt, papadums

Taken from recipes-plus.com/api/v2.0/recipes/23317 (may not work)