Grab a can of condensed tomato soup and whip up this tasty stew with minimum fuss.

Ingredients

• 6-8 shoulder lamb chops, trimmed
• 2 carrots, peeled and thinly sliced
• 1 onion, peeled and diced
• 1 teaspoon dried sweet basil
• 1 bay leaf
• 420 gram can condensed tomato soup
• ½-1 cup red wine
• 2 courgettes, trimmed and thickly sliced

Method

1. Preheat the oven to 160ºC.
2. Brown the lamb chops in a dash of oil in a frying pan and transfer to a casserole.
3. Add the carrot and onion to the pan and brown quickly. Stir in the basil and bay leaf and when fragrant pour in the soup and wine, stock or water. Bring to the boil and pour over the chops. Scatter over the courgettes and cover with the lid.
4. Bake in the preheated oven for 45-60 minutes or until the lamb is tender. Serve with creamy mashed potatoes.

Cooks Tips

Up-market or change me! - Add 1 packet of tomato pizza paste - Add a handful of black olives before serving - Add a handful of torn basil leaves - Add 100 grams of sliced salami - Use about 500-650 grams of diced beef for stewing or casseroling in place of the lamb. Slow-cook me! - Pile all the ingredients into a slow cooker. You will get better flavour if you brown the lamb. Cover and cook on low for about 7-8 hours.