Cut 450g of lamb shoulder into ½ × 2in / 1 × 5cm strips. Mix with 1 tablespoon of ground cumin, 1½ teaspoons of cornstarch, 1 tablespoon of light soy sauce, and 1 tablespoon of Shaoxing wine.
Marinate for 30 minutes. Toast 2 tablespoons of cumin seeds in a dry wok over medium heat until fragrant, then set aside.
Heat the wok until smoking. Add 2 tablespoons of vegetable oil and sear the lamb until browned and slightly crisp.
Add the toasted cumin, 2 chopped red chilies, ½ teaspoon of Sichuan red pepper flakes, ¼ teaspoon of sugar, 2 chopped scallions, and 1 large handful of chopped cilantro. Season with salt and toss until the herbs barely wilt.
