Chile-Cumin Lamb Meatballs with Yogurt and Cucumber - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Chef Seamus Mullen of New York's El Colmado
Mullen serves these robustly flavored meatballs as a shared plate at El Colmado, his New York City tapas bar, but they're also a great main.
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
Instructions
- 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.
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