Brisket curry

So tasty! This kept the kids very quiet until their plates were clean.
(Leftover) brisket
1 onion finely chopped and
2 garlic cloves
Root ginger - about 1" finely chopped / grated
1 tsp garam masala
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder (or to taste)
1 tbsp tomato paste
500ml boiled water
half tin of tomatoes
Mushrooms
Handful of red lentils
1-2 tbsp of mango chutney
1/2 tsp salt
Fry onion slowly to golden brown. Add garlic, ginger and spices. Fry for a minute. Add tomato paste, liquid and tinned tomatoes. Shred brisket, add to mixture, coat and stir. Add mushrooms, lentils, chutney and salt. If this is with a fresh joint of brisket, leave in the slow cooker for 3-4 hours on medium to high. If this is with leftover brisket, cook through for 20-30 minutes. Top up with liquid if needed. Serve with basmati rice and warm chapatis.