This is the wok version of the Xinjiang skewer: lamb, whole cumin seed, chilli flakes and not much else, cooked fast enough that the meat browns before it has a chance to stew.
Toast the cumin in the dry wok first. It takes thirty seconds and it is the difference between a dish that smells like a night market and one that tastes vaguely dusty. Onion and capsicum go in late so they keep their snap.
