Mix the sauce ingredients in a bowl. Cover with clingfilm and chill in the fridge for 1 hour to combine flavours. Heat oven to Gas Mark 6/7 or 200°C. Soak the bread in cold water and squeeze into a sieve to drain as much water off as possible. Place minced lamb into a bowl, add the finely crumbled bread, sweetcorn kernels, garlic, cumin, salt, paprika and mint and mix well. Lightly whip the egg and mix into the lamb mixing thoroughly. With wet hands, form the mince into golf ball or large marble size balls. Heat oil in a frying pan or wok, and fry the meatballs in batches until golden all over (approx 5 minutes). Lay out on a baking sheet and bake in a hot oven Gas mark 6/7, 200°C for 5 minutes. Serve hot, with the chilled mint and yogurt sauce as a side dip. Freezing and defrosting guidelines Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.