tostones con queso y cordero

2 tablespoons lamb or pork fat
½ red onion, diced
½ lb. lamb shoulder, small diced
2 garlic cloves, minced
1 teaspoon ground cumin
½ cup diced tomatoes (fresh or canned)
¼ cup full-fat coconut milk
White cheddar cheese or mozzarella, cut into thin pieces or strips
2 green plantains (unripe)
Vegetable or canola oil for frying
Kosher salt
A few cilantro leaves
Hot sauce (I like Pisqueya)

STEP 1
In a large skillet or saucepan, heat the lamb fat over medium-high heat and sauté the red onion for 3 minutes. Add the lamb and cook another 3 minutes, stirring often. Add the garlic and cumin; cook 30 seconds. Add the tomatoes, coconut milk, and a generous pinch of salt. Bring to a gentle boil, then turn down to medium-low and let simmer while you make the tostones.

STEP 2
Fry the plantains according to this tostones recipe. Once you have fried them a second time and salted, place the tostones on a small sheet pan. Turn the broiler on.

STEP 3
Remove the lamb mixture from the heat and top each tostones with a little of the lamb. Then put a slice or two of cheese on top. Place under the broiler for 2-3 minutes, or until the cheese has melted and started to brown. Remove from the oven and transfer to a serving plate. Garnish with cilantro leaves and top each tostone with hot sauce. Eat immediately!