1.Soak the lentils in cold water overnight. Drain lentils and place in a large saucepan with garam masala and stock and bring to the boil. Add steak then reduce heat, simmer covered for about 45 minutes until meat and lentils are tender.
2.Stir in frozen vegetable mix and tomatoes and simmer a further 10 minutes until vegetables are tender. Season to taste with salt and pepper.
Pilaf can be prepared several hours ahead. Transfer pilaf to an ovenproof dish, cover with foil and refrigerate. Warm in oven as required.Note