In a food processor, pulse pistachios and dried mint until coarsely chopped. Reserve 2 tablespoons for sprinkling. Process remaining mixture until finely ground.

Add garlic cloves and process until garlic is minced.

Add lamb, 3 tablespoons dill, 2 tablespoons fresh mint, allspice, cinnamon, cayenne pepper, salt and pepper. Process until well combined, frequently scraping the bowl, about 1-1/2 to 2 minutes. Add egg and egg yolk and process until mixture is a smooth spreadable consistency, about 1 minute.

Shape into small patties, about 1/2-inch thick (use a cookie scoop to make them uniform). Place patties on a plate, cover and refrigerate for at least 15 minutes or as long as overnight.

Before serving, in a small bowl stir together yogurt, 2 tablespoons dill, 3 tablespoons mint, cucumber, 1/4 teaspoon salt and 1/4 teaspoon pepper. Chill until ready to serve.

In a 12-inch nonstick frying pan, heat 1 tablespoon oil over medium heat. Add patties in a single layer and cook, turning once, until brown on both sides, about 2 to 3 minutes per side. Transfer to a plate and cover with. Repeat process, adding more oil, until all patties are cooked.

Sprinkle reserved pistachio-mint mixture over patties and serve with yogurt sauce.