Subject: Tibetan Noodle Stew
From: "Dancer^" <[email-masked]>
Date: 14 Oct 1999 05:20:07 -0600
Newsgroups: rec.food.recipes

Tibetan Noodle Stew

2 cups cavatelli or other thin tube-shaped pasta
1 Tbs. canola oil
2 onions, thinly sliced (about 1 1/2 cups)
8 garlic cloves, thinly sliced
1 Tbs. minced fresh ginger
4 oz lean lamb, thinly sliced (optional)
2 tomatoes, cut into 1/4 inch dice
4 cups Chicken Stock or Vegetable Stock
3-4 Tbs. tamari or soy sauce
2 tsp. hot paprika, or to taste
4 cups stemmed, washed spinach leaves

Cook the cavatelli in 4 quarts of boiling water until al dente, about 8 minutes.
Drain in a colander, rinse with cold water until cool, and drain again. Heat oil
in a wok or large saucepan, preferably nonstick. Add the onions, garlic, and 
ginger and cook over medium heat until nicely browned, about 5 minutes. Stir in 
the lamb, if using, and tomatoes and cook until the lamb loses its rawness, 
about 2 minutes. 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 to 10 minutes. Stir in the cavatelli and simmer for 2 minutes.
Stir in the spinach leaves and cook until wilted, about 1 minute. Correct the 
seasoning, adding tamari or paprika to taste.
Makes 4 servings.
Calories    294     Fat    5 g    Carbs    53 g    Sodium    818
mg    Fiber    2 g.

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