1. **Prepare Mince:** If possible, unwrap the lamb mince and leave it uncovered in the fridge for 1-2 hours to dry its surface. Do not pre-salt. 2. **Cook Mince:** Heat neutral oil in a large non-stick pan over medium-high heat. Add the lamb mince in one piece, pressing it down to form a flat sheet. Let it brown undisturbed for 3-4 minutes to develop a crust. 3. **Break and Sear:** Break the mince sheet lengthwise in half, then flip each piece. Break crosswise into chunky slices (about 1-inch pieces). Continue cooking until just done and browned on all sides, about 3-5 minutes more. 4. **Drain Fat:** Remove the cooked mince from the pan and set aside. Carefully drain and reserve about half of the rendered lamb fat and juices from the pan, leaving a small amount (about 1-2 tablespoons) for cooking aromatics. 5. **Cook Aromatics:** Return the pan to medium heat with the reserved fat. Add the sliced onion, minced garlic, and dried chillies (if using). Sauté until the onion softens and becomes fragrant, about 2-3 minutes. 6. **Bloom Spices & Sauce:** Add the ground cumin to the pan and cook for 30 seconds until fragrant. Pour in the light soy sauce and dark soy sauce (if using), along with any strained meat juices from the reserved fat. Bring to a simmer and reduce the sauce until it becomes slightly thickened and glossy, about 2 minutes. 7. **Finish Dish:** Return the cooked lamb mince to the pan. Toss to coat evenly with the glossy sauce. Stir in the chopped fresh coriander and a splash of black vinegar or citrus juice. 8. **Serve:** Serve the Cumin Lamb hot immediately with steamed rice.