Step 1

Cut the lamb into even-sized cubes (about ¾ inch/2 cm). Put them into a bowl.

Step 2

Add cumin powder, cornstarch, light soy sauce and Shaoxing rice wine. Mix and rub to coat the lamb evenly.

Step 3

Then add 1 tablespoon of oil to seal the marinated meat. Leave to rest for about 10 minutes.

Step 4

Heat a wok/skillet until it becomes very hot. Add the remaining 2 tablespoons of oil (if using cookware with a non-stick coating, make sure to add oil then heat it).

Step 5

Over high heat, stir in the marinated lamb cubes. Keep tossing to sear evenly. As soon as the meat loses the pinkness on the surface, transfer it out to a plate leaving any oil in the wok/skillet.

Step 6

Turn the heat to low (or temporarily remove the wok/skillet from the burner if using an electric cooker). Put in cumin seeds and chili flakes. Briefly toast them in oil to release their aroma. Be careful not to burn them though (see note 2).

Step 7

Return the lamb, along with sliced onion, to the wok. Turn up the heat to high and stir-fry for 30-60 seconds or so (see note 3).

Step 8

Sprinkle salt over and add cilantro. Give everything a quick stir then dish it out. Serve immediately with steamed rice.