Ingredients
Method
1.Heat half the oil in a large saucepan on high.
2.Cook lamb, in 2 batches, 3-4 minutes each batch, until browned. Transfer to a plate.
3.Heat remaining oil in same pan on high. Saute onion, garlic, paprika and chilli 3-4 minutes, until onion is tender.
4.Return lamb to pan with stock and tomatoes. Bring to the boil. Reduce heat; simmer, covered, 20 minutes.
5.Stir soup in; simmer, uncovered, 10-15 minutes, until lamb is tender. Stir parsley through.
6.Serve topped with parmesan and parsley. Accompany with bread.
Forequarter chops are sometimes quite large Simply halve them by slicing along the bone.
Note
Related
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