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["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.", "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 chile 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 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."]
