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Ingredients
- 2 tablespoons oil
- 500 g (1 lb 2 oz) lean lamb, cut into bite-sized cubes
- 2 onions, finely chopped
- 2 carrots, chopped
- 4 celery stalks, chopped
- 425 g (15 oz) tinned chopped tomatoes
- 2 litres (70 fl oz/8 cups) beef stock
- 300 g (10 1/2 oz) spiral pasta
- chopped parsley, for serving
Method
1. Heat the oil in a large saucepan and cook the lamb in batches until golden brown. Remove each batch as it is cooked and drain on paper towels. Add the onion to the pan and cook for 2 minutes or until softened. Return all the meat to the pan.
2. Add the carrot, celery, tomato and beef stock. Stir to combine and bring to the boil. Reduce the heat to low and simmer, covered, for 15 minutes.
3. Add the spiral pasta to the soup. Stir briefly to prevent the pasta sticking to the pan. Simmer, uncovered, for another 15 minutes or until the lamb and pasta are tender. Sprinkle with chopped parsley before serving.
