Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Ingredients

• 3 pasilla chiles, seeds removed, chopped
• 1½ teaspoons crushed red pepper flakes
• 1 tablespoon cumin seeds
• ¼ cup Sherry vinegar or red wine vinegar
• 1 tablespoon sweet smoked paprika
• 1 garlic clove, chopped
• ½ cup olive oil
• Kosher salt
• ¼ small onion, chopped
• 8 garlic cloves, 7 chopped, 1 clove finely grated
• 1 tablespoon chopped fresh parsley
• 1 teaspoon chopped fresh oregano
• 1 teaspoon chopped fresh sage
• ¾ teaspoon fennel seeds
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• 1 tablespoon kosher salt, plus more
• 1 large egg
• 1¼ pounds ground lamb
• 1 tablespoon rice flour or all-purpose flour
• 4–5 tablespoons olive oil, divided
• ½ English hothouse cucumber, thinly sliced
• ½ teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1½ tablespoons Sherry vinegar or red wine vinegar
• Freshly ground black pepper
• ½ cup plain sheep’s-milk or cow’s whole-milk yogurt
• ¼ cup chopped fresh mint
• Crushed red pepper flakes (for serving)
• A spice mill or a mortar and pestle

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