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. Entered into MasterCook and tested for you by Reggie & Jeff Dwork NOTES : Cal 314.6, Fat 4.6g, Carb 50.5g, Fib 4.4g, Pro 17.8g, Sod 987mg, CFF 13.1%. Recipe by: Womans Day Low-Fat Meals Posted to Digest eat-lf.v097.n047 by Reggie Dwork on Feb 17, 1997.