Tibetan noodle stew

Yield: 4 Servings

Measure Ingredient
2 cups Cavatelli or other
\N \N Thin tube-shaped pasta
1 tablespoon Canola oil
2 \N Onion(s)
\N \N Thinly sliced (1 1/2 cups)
8 \N Garlic clove(s)
\N \N Thinly sliced
1 tablespoon Ginger, minced
4 ounces Lamb
\N \N Thinly sliced (opt)
2 \N Tomatoes
\N \N Cut in 1/4\" dice
4 cups Chicken or vegetable stock
3 tablespoons (to 4 tbs) tamari
\N \N Or soy sauce
2 teaspoons Hot paprika
\N \N Or to taste
4 cups Spinach leaves
\N \N Washed and stemmed

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

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