Chile Cumin Lamb Meatballs with Yogurt and Cucumber

Ingredients

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

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