| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tibetan |
Appetizers |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Cavatelli or other |
|
|
Thin tube-shaped pasta |
| 1 |
tb |
Canola oil |
| 2 |
|
Onion(s) |
|
|
Thinly sliced (1 1/2 cups) |
| 8 |
|
Garlic clove(s) |
|
|
Thinly sliced |
| 1 |
tb |
Ginger, minced |
| 4 |
oz |
Lamb |
|
|
Thinly sliced (opt) |
| 2 |
|
Tomatoes |
|
|
Cut in 1/4" dice |
| 4 |
c |
Chicken or vegetable stock |
| 3 |
tb |
(to 4 tbs) tamari |
|
|
Or soy sauce |
| 2 |
ts |
Hot paprika |
|
|
Or to taste |
| 4 |
c |
Spinach leaves |
|
|
Washed and stemmed |
INSTRUCTIONS
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@mail.austasia.net> on Feb 8, 1999
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