If possible, unwrap ground lamb and leave uncovered in the fridge for 1-2 hours to dry the surface. Do not pre-salt.

Heat 1 tablespoon of neutral oil in a large non-stick pan over high heat until shimmering. Add the ground lamb in one single piece, pressing it down to form a sheet. Let it sear undisturbed for 3-4 minutes until deeply browned on the bottom.

Using a spatula, carefully break the browned lamb sheet lengthwise in half. Flip each half to brown the other side for another 2-3 minutes. Then, break the lamb crosswise into chunky slices, cooking until just done.

Remove the cooked lamb from the pan and set aside. Carefully drain most of the rendered lamb fat from the pan into a heatproof bowl, reserving about 1-2 tablespoons in the pan.

Return the pan to medium-high heat with the reserved lamb fat. Add the sliced onion, minced garlic, and dried red chilies (if using). Sauté for 2-3 minutes until fragrant and the onion softens. Add the ground cumin and cook for 30 seconds, stirring, to bloom the spice in the fat.

Pour in the light soy sauce and dark soy sauce (if using). Add the strained meat juices (if any) from the reserved lamb. Bring the sauce to a simmer and reduce it until it thickens slightly and becomes glossy.

Return the cooked lamb mince to the pan, tossing gently to coat it evenly in the glossy sauce. Remove from heat. Stir in the black vinegar or citrus juice and half of the fresh coriander. Serve immediately over hot cooked rice, garnished with the remaining fresh coriander.