Lamb Minestrone Stew

• 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

1. 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.
2. 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.
3. Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
4. Stir in soup; simmer, uncovered, 10-15 mins, until lamb is tender. Stir in parsley.
5. Serve topped with Parmesan cheese and parsley leaves. Accompany with bread.

olive oil, lamb shoulder chops, onion, garlic, paprika, cayenne pepper, beef stock, tomatoes, soup, parsley, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25922 (may not work)