Yield: 4 Servings
|2 cups||Cavatelli or other|
|\N \N||Thin tube-shaped pasta|
|1 tablespoon||Canola oil|
|\N \N||Thinly sliced (1 1/2 cups)|
|8 \N||Garlic clove(s)|
|\N \N||Thinly sliced|
|1 tablespoon||Ginger, minced|
|\N \N||Thinly sliced (opt)|
|\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