Lamb Kofta Curry Ramen
Lamb kofta are basically spiced meatballs that taste like someone took all the best parts of Middle Eastern and Indian cooking and shaped them into something you can eat with your hands. They're made with ground lamb mixed with onions, garlic, fresh herbs, and warm spices like cumin and coriander, and when you cook them in a curry sauce, they soak up all those flavors and turn tender and delicious. The curry sauce is creamy and aromatic with ginger, garlic, and garam masala, and it's rich enough to feel indulgent without being heavy. Serving it over ramen noodles instead of rice is the kind of fusion that works because noodles are better at soaking up sauce than rice ever was, and honestly, if you're making fusion food anyway, you might as well go all the way.
Spice blooms in the oil—lamb yields to the curry heat—comfort finds the bowl.
Let Me Tell You...
I ate lamb kofta for the first time at an Indian restaurant where they came on skewers with mint chutney, and I was immediately obsessed with how flavorful they were.
The lamb was spiced and tender, and the herbs made every bite bright and fresh.
I asked the waiter how they were made, and he shrugged and said something about spices and yogurt, which wasn't helpful but made me determined to figure it out myself.
Lean lamb makes dry, crumbly kofta that fall apart.
I started making kofta at home, mixing ground lamb with grated onion, garlic, cilantro, mint, cumin, coriander, and a little yogurt to keep them moist. I'd form them into small meatballs instead of shaping them onto skewers because meatballs are easier and less fussy.
The key is not overworking the meat, just mixing it until everything is combined and then forming them gently so they stay tender.
I'd brown them in a pan to get a crust on the outside, then set them aside while I made the curry sauce.
It keeps them from falling apart and adds flavor.
For the curry, I'd sauté onions, ginger, and garlic until they were soft and fragrant, then add tomato paste, curry powder, garam masala, and a can of coconut milk.
The sauce would turn creamy and golden, and I'd nestle the browned kofta into it and let them simmer until they were cooked through and had absorbed all the curry flavors.
One night I served it over ramen noodles instead of rice, and it was one of those decisions that felt right the moment I took the first bite.
Light coconut milk makes the sauce watery and bland.
The kofta were tender and spiced with that perfect lamb flavor, and the curry sauce was creamy and aromatic with layers of spice that built as I ate.
The ramen noodles soaked up the sauce and turned glossy and flavorful, and the yogurt and cilantro on top added freshness that cut through the richness.
It tasted like Indian food and Japanese comfort had a baby, and I ate the whole bowl without stopping, scraping up every last bit of sauce.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 lb ground lamb
- 1 small onion, grated
- 3 cloves garlic, minced (divided)
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1 tablespoon fresh mint, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 2 tablespoons plain yogurt (plus extra for serving)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 1-inch piece fresh ginger, grated
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon garam masala
- 1 can (14 oz) coconut milk (full-fat)
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
Preparation
- In a large bowl, combine the ground lamb, grated onion, half of the minced garlic, cilantro, mint, cumin, coriander, cinnamon, cayenne, and 2 tablespoons of yogurt. Season with salt and black pepper. Mix gently until just combined. Do not overwork the meat.
- Form the mixture into small meatballs, about 1.5 inches in diameter (you should get about 12-14 meatballs).
- Heat 1 tablespoon of vegetable oil in a large, deep skillet or sauté pan over medium-high heat. Add the meatballs and brown on all sides, about 6-8 minutes total. They don't need to be fully cooked through yet. Remove and set aside.
- In the same pan, add the remaining tablespoon of oil. Add the chopped onion and cook for 5-6 minutes until softened. Add the remaining garlic and grated ginger, and cook for 1 minute until fragrant.
- Stir in the tomato paste, curry powder, and garam masala. Cook for 1-2 minutes, stirring constantly, until the spices are toasted and fragrant.
- Pour in the coconut milk, chicken or vegetable broth, and sugar. Stir to combine and bring to a gentle simmer.
- Return the browned meatballs to the pan, nestling them into the curry sauce. Reduce heat to low, cover, and simmer for 15-20 minutes until the meatballs are cooked through and the sauce has thickened. Taste and adjust seasoning with salt and black pepper as needed.
- While the curry simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the curry sauce and lamb kofta over the noodles (6-7 meatballs per serving).
- Drizzle with plain yogurt and garnish with fresh cilantro. Serve immediately.