Lamb Minestrone Stew - cooking recipe

Ingredients

2 tbsp olive oil
8 small lamb shoulder chops
1 None onion, coarsely chopped
2 cloves garlic, crushed
1/2 tsp paprika
1/4 tsp cayenne pepper
2 cups beef stock
1 can (14 oz) crushed tomatoes
1 can (19 oz) minestrone soup
1/4 cup chopped parsley
None None Shaved Parmesan cheese, parsley leaves, crusty bread, to serve

Preparation

Heat 1 tbsp of the oil in a large saucepan on high heat. Cook lamb, in 2 batches, 3-4 mins each batch, until browned. Remove from pan.
Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, garlic, paprika and cayenne pepper 3-4 mins, until onion is tender.
Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
Stir in soup; simmer, uncovered, 10-15 mins, until lamb is tender. Stir in parsley.
Serve topped with Parmesan cheese and parsley leaves. Accompany with bread.