Side Pannel
Tibetan Noodle Stew
Ingredients List
- 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
Directions
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.
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.
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