October 8, 2019

Spicy Lamb Coconut Curry Ramen


Prep Time

-- min

Cook Time

-- min

Total Time

60 min



Spicy American Lamb Coconut Curry Ramen in a bowl topped with cilantro and green onions


  • 6 cloves garlic, peeled
  • 2 shallots, peeled and halved
  • 1 piece (2 inches) ginger, peeled and sliced
  • 1/4 cup cilantro stems, chopped
  • 2 tablespoons sambal oelek
  • 1 tablespoon ground coriander
  • 1 tablespoon ground turmeric
  • 1 teaspoon curry powder
  • 1 tablespoon vegetable or canola oil
  • 2 14-ounce cans unsweetened coconut milk
  • 2 cups chicken broth
  • Kosher salt
  • 1 tablespoon fish sauce
  • 1 tablespoon light brown sugar
  • 2 eggs
  • Spicy Lamb (recipe follows)
  • 2 packages (3 ounches each) instant ramen noodles, flavor packets discarded, or other noodle or rice of your choice
  • 1 bunch scallions, very thinly sliced
  • Cilantro, for garnish
  • 1 lime, sliced into wedges

Spicy Lamb

  • 1 tablespoon vegetable or canola oil
  • 1 pound ground American Lamb
  • Kosher salt
  • 2 to 3 teaspoons sambal oelek
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ginger powder


In a food processor, add garlic, shallots, ginger, cilantro, sambal oelek, coriander, turmeric, curry powder and water; puree until a smooth-ish paste forms. 

In a large pot over medium heat, heat oil. Add the curry paste; cook, stirring constantly, for 4-5 minutes. Whisk in coconut milk and broth and season generously with Kosher salt. Bring to a boil, then reduce heat and cook for 20 to 25 minutes. Add fish sauce and brown sugar, and cook for at least 5 more minutes. Pour soup through a fine mesh strainer and discard solids. Return soup to the pot and keep hot. 

In a medium saucepan, bring water to boil; lower heat to a rapid hard simmer. Carefully lower eggs into water; cook exactly 6-1/2 minutes. Use a slotted spoon to remove eggs from water; place in an ice bath (bowl filled with very icy water). Let eggs cool completely; carefully peel and slice in half.

For the Spicy Lamb: In a large skillet over medium-high heat, heat oil. Add lamb; season with salt, breaking into small bite-sized pieces as it cooks, until no pink remains, about 6 minutes. Stir in sambal oelek, garlic powder and ginger powder; cook for 1 more minute. Remove from heat; set aside until soup is done. 

In a pan, bring water to a boil. Cook noodles until just cooked through (overcooking will make noodles mushy). 

Divide broth between bowls. Add noodles, spicy lamb, scallions, and garnish with cilantro; serve with lime wedges.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Spicy American Lamb Coconut Curry Ramen close up
spicy American Lamb Coconut Curry Ramen, two bowls of ramen with lime wedges
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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