Yield: 4 Servings
|2 cups||Pasta, *Note|
|1½ teaspoon||Canola Oil|
|2||Onions, Thinly Sliced|
|8||Cloves Garlic, Thinly Sliced|
|1 tablespoon||Minced Fresh Ginger|
|4 ounces||Lamb Cutlets, Thin Slice, Optional|
|2||Tomatoes, Cut In 1/4" Dice|
|4 cups||Nonfat Chicken Broth, Or Vegetable Broth|
|3 tablespoons||Low Sodium Soy Sauce, To 4, Or Tamari|
|2 teaspoons||Paprika, Or To Taste|
|4 cups||Stemmed, Washed Spinach Leaves|
I removed all visible fat from the lamb.
*NOTE: Cavatelli or other thin tubular shaped pasta.
Prepare cavatelli according to package directions until al dente. Drain; rinse with cold water until cool and drain again. Set aside.
In wok or large nonstick saucepan, heat oil. Add onions, garlic and ginger and cook over med heat about 5 min, until nicely browned. Stir in lamb and tomatoes and cook about 2 minutes, until lamb loses its rawness. (It actually took me about 4 - 5 minutes for this step.) Stir in stock, soy sauce and paprika and bring to a boil. Reduce heat and simmer stew 5 - 10 min, until richly flavored and lamb is tender. Stir in cavatelli and simmer 2 min. Stir in spinach leaves and cook 1 min (or more), until wilted. Adjust seasoning, adding soy sauce or paprika to taste.
Serving: 4 Prep Time: About 15 min Cooking Time: About 30 min This is absolutely incredible tasting. Definitely a keeper. I want to try it without the lamb one time and using chicken breast meat one time to compare flavor. I will also make it without the meat.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork <reggie@...>
NOTES : Cal 314⅗, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg, CFF 13⅒%.
Recipe by: Woman's Day Low-Fat Meals Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@...> on Feb 17, 1997.