Instructions: Brown onions, garlic and parsley in large skillet over medium heat in olive oil. Add lamb and brown until water from lamb dries up, 10 to 15 minutes.

Add sherry and cook, uncovered, 5 minutes. Add mushroom soup and water and cook uncovered over medium heat until meat is tender, 1 hour to 1 hour 15 minutes.

Toward end of cooking lamb, cook pasta in boiling salted water until al dente, 8 to 10 minutes. Season lamb with Vegeta and salt and pepper to taste. Serve over spaghetti.

This recipe yields 4 servings.

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