CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER

CHILE-CUMIN LAMB MEATBALLS WITH YOGURT AND CUCUMBER image

Categories Lamb

Yield 4

Number Of Ingredients 33

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Ingredients

Chile Sauce
3 poblano peppers, seeds removed, chopped
1Â½ teaspoons crushed red pepper flakes
1 tablespoon cumin seeds
Â¼ cup Sherry vinegar or red wine vinegar
1 tablespoon sweet smoked paprika
1 garlic clove, chopped
Â½ cup olive oil
Kosher salt
Meatballs And Assembly
Â¼ 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
Â¾ teaspoon fennel seeds
Â¾ teaspoon ground coriander
Â¾ teaspoon ground cumin
1 tablespoon kosher salt, plus more
1 large egg
1Â¼ pounds ground lamb
1 tablespoon rice flour or all-purpose flour
4â5 tablespoons olive oil, divided
Â½ English hothouse cucumber, thinly sliced
Â½ teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1Â½ tablespoons Sherry vinegar or red wine vinegar
Freshly ground black pepper
Â½ cup plain sheepâs-milk or cowâs whole-milk yogurt
Â¼ cup chopped fresh mint
Crushed red pepper flakes (for serving)
Special Equipment
A spice mill or a mortar and pestle

Steps:

Preparation Chile Sauce 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. 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. Do Ahead: Chile sauce can be made 2 days ahead. Cover and chill. Meatballs And Assembly Pulse onion, chopped garlic, parsley, oregano, sage, fennel seeds, coriander, cumin, and 1 Tbsp. 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 1âÂ½" balls. Heat 2 Tbsp. oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches and adding another 1 Tbsp. oil to skillet if needed, cook meatballs, turning occasionally, until browned on all sides and cooked through, 5â8 minutes. Transfer meatballs to paper towels to drain. 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 Tbsp. oil; season with salt and pepper. Spoon yogurt into bowls. Evenly divide meatballs among bowls; top with dressed cucumber and mint and sprinkle with red pepper flakes. Do Ahead: Meatball mixture can be made 1 day ahead. Cover and chill.