Chilli-Cumin Lamb Meatballs with Yoghurt and Cucumber

Ingredients for Chilli-Cumin Lamb Meatballs with Yoghurt and Cucumber

• 3 pasilla chillies, seeds removed, chopped

• 1 1/2 teaspoons crushed red pepper flakes

• 1 tablespoon cumin seeds

• 60ml Sherry vinegar or red wine vinegar

• 1 tablespoon sweet smoked paprika

• 1 garlic clove, chopped

• 120ml 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 teaspoons fennel seeds

• 3/4 teaspoons ground coriander

• 3/4 teaspoons ground cumin

• 1 tablespoon kosher salt

• 1 large egg

• 575g lamb mince

• 1 tablespoon rice flour or plain flour

• 4–80ml olive oil, divided

• 1/2 English hothouse cucumber, thinly sliced

• 1/2 teaspoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 1/2 tablespoons Sherry vinegar or red wine vinegar

• Freshly ground black pepper

• 120ml plain sheep's-milk or cow's whole-milk yoghurt

• 1/4 cup chopped fresh mint

• Crushed red pepper flakes (for serving)

• A spice mill or a mortar and a pestle

How to make Chilli-Cumin Lamb Meatballs with Yoghurt and Cucumber

Toast chillies, 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: Chilli sauce can be made 2 days ahead. Cover and chill.

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.

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.

Transfer all meatballs to bowl with chilli 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.

Spoon yoghurt 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.