Yield: 4 Servings
2 c Cavatelli or other Thin tube-shaped pasta
1 tablespoon Canola oil
2 Onion(s), Thinly sliced (1-1/2 cups)
8 Garlic clove(s), Thinly sliced
1 tablespoon Ginger, minced
4 oz Lamb, Thinly sliced (opt)
2 Tomatoes, Cut in 1/4 inch dice
4 c Chicken or vegetable stock
3 tablespoon (to 4 tbs) tamari Or soy sauce
2 teaspoon Hot paprika Or to taste
4 c Spinach leaves, Washed and stemmed
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.
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.
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.