Kryddad lammramen med gurka och yoghurt

👩‍🍳 Gör så här

1. 1
   Whisk ⅓ cup red wine vinegar, ¼ cup soy sauce, and 2 Tbsp. extra-virgin olive oil in a large bowl to combine; set dressing aside.
2. 2
   Toss 4 Persian cucumbers, thinly sliced and a splash of red wine vinegar in a small bowl; season with kosher salt.
3. 3
   Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook 4 garlic cloves, finely grated, stirring constantly, until fragrant, 15–30 seconds. Add 1 lb. ground lamb and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and cook, breaking meat up and stirring often with a wooden spoon, until mostly browned, about 4 minutes. Add 2 tsp. ground cumin, 2 tsp. ground turmeric, 2 tsp. paprika, 1 tsp. ground cinnamon, 1 tsp. ground coriander, and ½ tsp. crushed red pepper flakes and cook, breaking up meat further and stirring, until meat is coated and cooked through, about 5 minutes. Add 1 Tbsp. tomato paste and cook, stirring often, until slightly darkened in color and meat is coated, about 2 minutes. Add remaining 1 Tbsp. soy sauce and ½ cup water and cook, scraping up browned bits, until combined and saucy, 1–2 minutes.
4. 4
   Meanwhile, cook four 5-oz. packages fresh or dried ramen noodles in a large pot of boiling salted water according to package directions. Drain and add to bowl with reserved dressing; toss to coat.
5. 5
   Divide noodles among bowls and top with a spoonful of lamb and sauce. Top each bowl with cucumbers, a spoonful of plain whole-milk yogurt, and torn mint leaves.