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

Heat 2 tbsp neutral oil in a large non-stick pan or skillet over medium-high heat until shimmering. Add the ground lamb in one piece, pressing it down to form a flat sheet. Let it brown undisturbed for 3-4 minutes.

Once browned, break the lamb sheet lengthwise in half, then flip both pieces. Brown for another 2-3 minutes. Break the meat crosswise into chunky slices and continue cooking until just done.

Carefully drain and reserve the rendered lamb fat and juices from the pan. Set the cooked lamb aside.

Return about 1-2 tbsp of the reserved lamb fat to the pan. Add the chopped onion, minced garlic, and dried red chilies (if using). Sauté for 2-3 minutes until fragrant and the onion softens.

Add 1.5 tsp ground cumin to the pan and sauté for 30 seconds, stirring constantly, to bloom the spice in the fat.

Stir in 2 tbsp light soy sauce and 1 tsp dark soy sauce (if using). Optionally, add a splash of the strained reserved meat juices. Bring the sauce to a simmer and reduce until it becomes glossy and thickens slightly, ensuring it coats the back of a spoon.

Return the cooked lamb mince to the pan. Toss thoroughly to coat the meat evenly in the glossy sauce.

Remove from heat. Stir in 2 tbsp chopped fresh coriander stalks and 1 tsp black vinegar (or lime/lemon juice) to brighten the flavors.

Serve the Cumin Lamb hot, ideally with steamed rice.