Exotic Lamb Meatballs with Fiery Ramen Noodles

Exotic Lamb Meatballs with Fiery Ramen NoodlesMiddle East and South Asian cuisine has several varieties of meatballs. It is always interesting to try these different variants of meatballs in different formats. Today's recipe includes classic Indian lamb meatballs with a twist. They're served with spicy ramen noodles which make them totally mouthwatering. The spices and herbs make this delicacy aromatic, moist and delicious. You can also add these meatballs in fried rice or can serve with a traditional Indian naan. Use finely minced tender lamb meat to get the best results. If you find that the meatballs are not holding together, slightly increase the amount of chickpea flour. You can easily refrigerate these delicious meatballs for up to a week.

Exotic Lamb Meatballs with Fiery Ramen Noodles
Exotic Lamb Meatballs with Fiery Ramen Noodles

Spicy and creamy meatballs with Ramen noodles

Nothing tastes better than a combination of spicy and creamy meatballs helping topped over equally scrumptious Ramen noodles which makes it a complete meal.

Preparation Time: 40 minutes
Cooking time: 45 minutes
Servings: 5

  • 800 gm tender lamb meat
  • 1 cup chickpea flour
  • 300 gm ramen noodles
  • 4 tsp red onion paste
  • 1 tsp ginger garlic paste
  • 2 tsp poppy seeds paste
  • 1/2 tsp red chili flakes
  • 4 to 5 black peppers (coarsely ground)
  • 2 green chilies paste
  • 1 tsp soy sauce
  • few drops of apple vinegar
  • 1 black cardamom
  • 1" cinnamon stick
  • 1 tsp cumin seeds powder (slightly roasted)
  • 1/2 tsp Thai curry paste
  • 1 tsp lime juice
  • 1 cup tomato puree
  • cilantro for garnishing
  • vegetable oil for deep frying
  • 2 tsp olive oil
  • salt to taste


  1. Add a pinch of salt in about half a liter of water and bring it to a boil.
  2. Add ramen noodles and stir gently for about 4 minutes.
  3. Drain all the water and keep the noodles aside.
  4. Wash minced lamb meat thoroughly and ensure you've drained all the water from it.
  5. Make powder of black cardamom and cinnamon stick in a mixer. Keep aside
  6. Take a large bowl and add minced meat in it.
  7. Add chickpea flour in it and mix well with your hands.
  8. Add ginger garlic paste, poppy seeds paste, cinnamon and cardamom powder, black pepper, green chili paste, cumin seeds powder, lime juice and salt in it.
  9. Mix it well with your hands to ensure all the spices and herbs are mixed evenly.
  10. Cover with aluminum foil and refrigerate for about 10 minutes.
  11. Make small to medium sized meatballs with your hands.
  12. Heat oil in a deep frying pan.
  13. Once the oil heats up bring down the flame to medium.
  14. Fry all the meatballs till they turn light brown.
  15. Place on a paper so that excess oil can be absorbed.
  16. Heat 2 tsp vegetable oil in a flat nonstick pan.
  17. Add tomato puree, red onion paste, red chili flakes and salt in it.
  18. Simmer for about 5 minutes.
  19. Add fried meatballs and cover the lid after stirring it once.
  20. Simmer for about 7 to 8 minutes and bring down from the flame.
  21. Heat 2 tsp olive oil in a large wok.
  22. Add Thai curry paste in it and saute for about a minute.
  23. Add noodles with soy sauce, apple vinegar and a pinch of salt.
  24. Stir fry for about five minutes and bring down from the flame.
  25. Take a large serving plate and arrange spicy noodles on the base.
  26. Top it with creamy and delicious meatballs along with the tangy gravy.
  27. Sprinkle bit of grated processed cheese on top.
  28. Garnish with cilantro and serve hot.