Chile-Cumin Lamb Meatballs with Yogurt and Cucumber

Ingredients

• •3 whole pasilla chiles
• •1½ teaspoons crushed red pepper flakes
• •1 tablespoon cumin seeds
• •¼ cup Sherry vinegar or red wine vinegar
• •1 tablespoon sweet smoked paprika
• •1 clove garlic
• •½ cup olive oil
• •to taste Kosher salt
• •¼ whole small onion
• •8 cloves garlic cloves
• •1 tablespoon fresh parsley
• •1 teaspoon fresh oregano
• •1 teaspoon fresh sage
• •¾ teaspoon fennel seeds
• •¾ teaspoon ground coriander
• •¾ teaspoon ground cumin
• •1 tablespoon kosher salt
• •1 whole large egg
• •1¼ pounds ground lamb
• •1 tablespoon rice flour or all-purpose flour
• •4½ tablespoons olive oil
• •½ whole English hothouse cucumber
• •½ teaspoon lemon zest
• •2 tablespoons fresh lemon juice
• •1½ tablespoons Sherry vinegar or red wine vinegar
• •to taste black pepper
• •½ cup plain yogurt
• •to taste crushed red pepper flakes
• •1 piece spice mill or mortar and pestle

Cooking Instructions

1. 1.

   Toast chiles, red pepper flakes, and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until fragrant and cumin seeds are golden, about 3 minutes.

   3 min

2. 2.

   Let cool. Working in batches, finely grind in spice mill, then transfer to a blender. Add vinegar, paprika, and garlic to blender and blend until smooth. With motor running, gradually stream in oil and blend until combined. Transfer to a large bowl; season with salt.

   10 min

3. 3.

   Do ahead: Chile sauce can be made 2 days ahead. Cover and chill.

4. 4.

   Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 tablespoon salt in a food processor, scraping down sides as needed, until finely chopped. Add egg, lamb, and flour and pulse until evenly combined. Form lamb mixture into 1 1/2" balls.

   15 min

5. 5.

   Heat 2 tablespoons oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 tablespoon oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5-8 minutes. Transfer meatballs to paper towels to drain.

   8 min

6. 6.

   Transfer all meatballs to bowl with chile sauce and toss to coat. Toss cucumber in a medium bowl with lemon zest, lemon juice, vinegar, and remaining 2 tablespoons oil; season with salt and pepper.

   5 min

7. 7.

   Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes.

   5 min

8. 8.

   Do ahead: Meatball mixture can be made 1 day ahead. Cover and chill.