Beef, Eggplant And Lentil Balti

• 1 teaspoon oil
• 1 pound beef stew meat trimmed and diced
• 1 red onion chopped
• 2 cloves garlic minced
• 1 eggplant large, diced
• 5 1/4 ounces button mushrooms halved
• 3 cups vegetable stock or water
• 5 1/4 ounces red lentils rinsed
• 2 tablespoons curry paste balti
• 2 tablespoons tomato paste
• 13 1/2 ounces chopped tomatoes
• 2 tablespoons fresh cilantro chopped
• basmati rice cooked, to serve
• plain yogurt to serve
• 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, red onion, garlic, eggplant large, mushrooms, vegetable stock, red lentils, curry, tomato paste, tomatoes, cilantro, basmati rice, serve, papadums

Taken from www.yummly.com/recipe/Beef_-Eggplant-and-Lentil-Balti-1406494 (may not work)