Step 1

Place the cumin and coriander seeds in a large frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic. Transfer to a mortar and pound with a pestle until coarsely crushed.

Step 2

Heat 1 tbsp oil in the pan over high heat. Cook the lamb, using a wooden spoon to break up any lumps, for 5-8 minutes or until golden and crisp. Push the lamb to 1 side. Add the sesame seeds and cook, stirring, for 2-3 minutes or until toasted. Meanwhile, cook noodles in a large saucepan of boiling water for 15 minutes or until tender. Drain.

Step 3

Add cumin mixture, shallot, garlic and chilli to lamb mixture. Cook, stirring, for 1 minute or until aromatic. Add soy sauce, vinegar and remaining oil. Stir until well combined. Add the noodles and use 2 wooden spoons to toss until well combined. Top with extra soy sauce and shallot to serve.