Lamb, Eggplant And Lentil Rogan Josh

• 1 tbsp oil
• 18 oz lamb leg, trimmed, cubed
• 1 None red onion, chopped
• 2 cloves garlic, minced
• 1 None large eggplant, diced
• 5 oz button mushrooms, trimmed
• 3 cups vegetable stock or water
• 1 (12 oz) jar rogan josh curry sauce
• 5 oz red lentils, rinsed
• 2 tbsp tomato paste
• 1 (13.5 oz) can diced tomatoes
• 1 tbsp chopped fresh cilantro leaves
• None None rice and papadums, to serve

1. In a large saucepan, heat oil over high heat. Brown meat for 3-4 mins then transfer to a plate.
2. Add onion and garlic to pan and saute for 2-3 mins, until onion is tender.
3. Add eggplant and mushrooms. Cook, stirring, for 5-10 mins, until tender.
4. Add stock, curry sauce, lentils and tomato paste. Return meat to pan. Bring to a boil then reduce heat and simmer for 15-20 mins, until lentils are tender.
5. Stir in tomatoes and cilantro. Simmer for 10 mins. Serve with rice and papadums.

oil, lamb, red onion, garlic, eggplant, button mushrooms, vegetable stock, curry sauce, red lentils, tomato, tomatoes, cilantro, rice

Taken from recipes-plus.com/api/v2.0/recipes/36665 (may not work)