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1
Toast pepper, coriander and cumin together in a dry pan until they crackle and pop (shake pan constantly).
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2
Their color should be light brown, and spices should smell like toast, popcorn, smoky, etc.
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3
Pour them straight into a coffee grinder and blend the seeds to a fine powder.
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4
Mix all spices, garlic and salt well into the lamb.
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5
Form into 6 even patties.
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6
After weighing, rip the dried peppers open to shake out the seeds (a few seeds left in is ok).
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7
Throw the peppers in a saucepan with the water, and boil over medium heat until only 1/4 cup of liquid remains at the bottom.
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8
Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to the blender, and blend it until very smooth.
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9
Add salt and blend again.
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10
Add cream and pulse a few times just to incorporate and get a saucy, squirtable consistency.
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11
Grill the lamb patties and the ciabatta until nice, dark grill marks are everywhere (lamb is at its juiciest around medium rare).
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12
Put about 1 teaspoon of sauce on each side of the bun.
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13
Slice the patties in half to lay lengthwise on the bread, and crumble Cotija cheese on top.
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14
Dress with plenty of juicy tomato slices, onion and lettuce.
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15
Cut sandwich lengthwise (along the seam of the lamb patty) and plate with cross-section facing outward.
