Tibetan noodle stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Cavatelli or other |
| Thin tube-shaped pasta | ||
| 1 | tablespoon | Canola oil |
| 2 | Onion(s) | |
| Thinly sliced (1 1/2 cups) | ||
| 8 | Garlic clove(s) | |
| Thinly sliced | ||
| 1 | tablespoon | Ginger, minced |
| 4 | ounces | Lamb |
| Thinly sliced (opt) | ||
| 2 | Tomatoes | |
| Cut in 1/4\" dice | ||
| 4 | cups | Chicken or vegetable stock |
| 3 | tablespoons | (to 4 tbs) tamari |
| Or soy sauce | ||
| 2 | teaspoons | Hot paprika |
| Or to taste | ||
| 4 | cups | Spinach leaves |
| Washed and stemmed | ||
Directions
1. Cook the pasta in 4 qts of boiling water until al dente, about 8 min.
Drain in a colander, rinse with cold water until cool, and drain again.
2. Heat the oil in a wok or large non-stick saucepan. Add the onions, garlic, and ginger and cook over medium heat until nicely browned, about 5 min. Stir in the lamb and tomatoes and cook until the lamb loses its rawness, about 2 min.
3. Stir in the stock, tamari or soy sauce, and paprika and bring to a boil.
Reduce the heat and simmer the stew until richly flavored and the lamb is tender, 5-10 min. Stir in the pasta and simmer for 2 min. Stir in the spinach leaves and cook until wilted, about 1 min. Correct the seasoning, adding tamari or paprika to taste.
High-Flavor, Low-Fat Pasta by Stephen Raichlen ISBN 0-670-86581-8 pg 9 Posted to MM-Recipes Digest V4 #6 by "Wayne T. Jones" <waynej@...> on Feb 8, 1999