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Title: Tibetan Noodle Stew Categories: Appetizers Yield: 4 Servings 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 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" |