Instructions: 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.

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