Clay's Kitchen : Stew Recipes

Stew Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Tibetan Noodle Stew

Recipe from: Dancer^
Servings: 4

2 cups cavatelli or other thin tube-shaped pasta
1 tablespoon canola oil
2 onions, thinly sliced, about 1 ½ cups
8 garlic cloves, thinly sliced
1 tablespoon minced fresh ginger
4 ounces lean lamb, thinly sliced, optional
2 tomatoes, cut into ¼ inch dice
4 cups chicken stock or vegetable stock
3 to 4 tablespoon tamari or soy sauce
2 teaspoon 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.

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