| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Tibetan |
Ethnic, Low fat, Soups/stews, Main dishes |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Pasta, *Note |
| 1 1/2 |
ts |
Canola Oil |
| 2 |
|
Onions, Thinly Sliced |
| 8 |
|
Cloves Garlic, Thinly Sliced |
| 1 |
tb |
Minced Fresh Ginger |
| 4 |
oz |
Lamb Cutlets, Thin Slice, Optional |
| 2 |
|
Tomatoes, Cut In 1/4" Dice |
| 4 |
c |
Nonfat Chicken Broth, Or Vegetable Broth |
| 3 |
tb |
Low Sodium Soy Sauce, To 4, Or Tamari |
| 2 |
ts |
Paprika, Or To Taste |
| 4 |
c |
Stemmed, Washed Spinach Leaves |
INSTRUCTIONS
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@reggie.com>
NOTES : Cal 314.6, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg,
CFF 13.1%.
Recipe by: Woman's Day Low-Fat Meals
Posted to Digest eat-lf.v097.n047 by Reggie Dwork <reggie@reggie.com> on
Feb 17, 1997.
A Message from our Provider:
“Life: the ball’s in your court. After death: it’s God’s turn”