Lamb And Tomato Stew - cooking recipe

Ingredients

2 tbsp olive oil
8 None small lamb shoulder chops
1 None onion, chopped
1 None carrot, chopped
1 None celery stalk, sliced
2 clove garlic, minced
1/2 tsp each paprika
1/2 tsp chili powder
1 None (18-oz) can minestrone soup
2 cups beef stock
1 None (14-oz) can crushed tomatoes
2 tbsp chopped parsley
None None Parsley leaves, to serve

Preparation

Heat 1 tbsp olive oil in a saucepan on high. Cook lamb chops in 2 batches for 3-4 mins, until browned. Transfer to a plate.
Heat the remaining olive oil in the same pan on high. Saute onion, carrot, celery, garlic, paprika, and chili for 3-4 mins, until onion is tender. Return lamb to pan with minestrone soup, beef stock, and crushed tomatoes. Bring to a boil.
Reduce heat to low. Simmer, covered, for 20 mins. Remove lid and simmer for 10-15 mins, until lamb is tender. Stir in chopped parsley. Top with parsley leaves and accompany with crusty bread.