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1
Toast the pepper, coriander and cumin together in a dry pan over low heat until they crackle and pop (shake the 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
Add the lamb to a medium bowl and stir in all of the spices, the garlic and salt.
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5
Combine well.
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6
Form the lamb mixture into 6 even patties.
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7
Open the dried peppers and shake out the seeds (a few seeds left in is ok).
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8
Add the peppers to 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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9
Add the peppers (with cooking liquid), sour cream, oil, garlic and lime to a blender, and blend it until very smooth.
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10
Add the salt and blend again.
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11
Pour in enough cream to thin the mixture to a saucy consistency.
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12
Pulse a few times to incorporate and get squirtable consistency.
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13
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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14
Put about 1 teaspoon of the sauce on each side of the bun.
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15
Slice the patties in half to lay lengthwise on the bread.
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16
Crumble the Cotija cheese over the top.
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17
Dress Add the onion, tomato slices and lettuce.
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18
Cut sandwich lengthwise (along the seam of the lamb patty) and plate with the cross-section facing outward.
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19
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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20
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
