Instructions: I removed all visible fat from the lamb.

*NOTE: Cavatelli or other thin tubular shaped pasta.

Prepare cavatelli according to package directions until al dente. Drain; rinse with cold water until cool and drain again. Set aside.

In wok or large nonstick saucepan, heat oil. Add onions, garlic and ginger and cook over med heat about 5 min, until nicely browned. Stir in lamb and tomatoes and cook about 2 minutes, until lamb loses its rawness. (It actually took me about 4 - 5 minutes for this step.)

Stir in stock, soy sauce and paprika and bring to a boil. Reduce heat and simmer stew 5 - 10 min, until richly flavored and lamb is tender. Stir in cavatelli and simmer 2 min. Stir in spinach leaves and cook 1 min (or more), until wilted. Adjust seasoning, adding soy sauce or paprika to taste.

Serving: 4

Prep Time: About 15 min

Cooking Time: About 30 min

This is absolutely incredible tasting. Definitely a keeper. I want to try it without the lamb one time and using chicken breast meat one time to compare flavor. I will also make it without the meat.

NOTES :
Im not sure when Reggie posted this, but we enjoyed this soup as part of tonights dinner along with bread and salad (a typical dinner for us). I am re-posting it because I made this without the meat, and it was still very good. A nice "brothy" soup which I have been craving lately. I used macaroni as the pasta because I had half a box to use up. If you try it, I hope you enjoy it as well!

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