Lamb And Tomato Stew

• 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

1. 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.
2. 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.
3. 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.

olive oil, lamb shoulder chops, onion, carrot, celery stalk, clove garlic, paprika, chili powder, soup, beef stock, tomatoes, parsley, parsley

Taken from recipes-plus.com/api/v2.0/recipes/28102 (may not work)