Name: Lamb and tomato stew
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 8 small lamb forequarter chops; 1 onion, chopped; 1 carrot, chopped; 1 celery stalk, sliced; 2 clove garlic, crushed; 1/2 teaspoon each paprika and chilli; 535 gram can minestrone soup; 2 cup beef stock; 400 gram can crushed tomatoes; 1/4 cup chopped parsley; parsley leaves, to serve

Lamb and tomato stew

Serves 4

Prep

10M

Cook

45M

Total

55M

Skip to Recipe

Ingredients

1 tablespoon olive oil

8 small lamb forequarter chops

1 onion, chopped

1 carrot, chopped

1 celery stalk, sliced

2 clove garlic, crushed

1/2 teaspoon each paprika and chilli

535 gram can minestrone soup

2 cup beef stock

400 gram can crushed tomatoes

1/4 cup chopped parsley

parsley leaves, to serve

Method

1.Heat 1 tablespoon olive oil in a saucepan on high. Cook lamb chops in 2 batches for 3-4 minutes, until browned. Transfer to a plate.

2.Heat another 1 tablespoon olive oil in same pan on high. Saute onion, carrot, celery, garlic, paprika and chilli for 3-4 minutes, until onion is tender. Return lamb to pan with minestrone soup, beef stock and crushed tomatoes. Bring to the boil.

3.Reduce heat to low. Simmer, covered, for 20 minutes. Remove lid and simmer for 10-15 minutes, until lamb is tender. Stir in chopped parsley. Top with parsley leaves and accompany with crusty bread.

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Ingredients

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