Lamb Merguez Meatballs with Spicy Tomato Sauce

Ingredients

• Neutral oil, for the deep-fryer
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon hot paprika
• 1/2 teaspoon sumac
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds ground lamb
• 1 cup potato flakes
• 1/2 cup minced Spanish onion
• 1/4 cup Greek yogurt or labneh
• 2 tablespoons harissa paste
• 1 1/2 teaspoons kosher salt
• 3 cloves garlic, finely minced
• 1 large egg
• Olive oil, to coat hands
• Olive oil, to coat pan
• 1 medium onion, small dice
• 4 cloves garlic, finely minced
• 2 tablespoons harissa paste
• 1 tablespoon tomato paste
• One 28-ounce can San Marzano tomatoes, blended
• Kosher salt and freshly cracked black pepper
• 1 1/2 cups Greek yogurt or labneh
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• Zest of 1 Meyer lemon
• 1 cup crumbled feta
• Fresh dill tops, for garnish

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