Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the cumin seeds and toast them for about 1 minute until fragrant.
Add the minced garlic and ginger, and sauté for another minute.
Add the sliced lamb to the skillet and stir-fry until it is browned on all sides.
Add the sliced onion and bell pepper to the skillet and continue to cook for a few minutes until the vegetables are tender-crisp.
In a small bowl, mix together the soy sauce, rice vinegar, and chili flakes.
Pour the sauce over the lamb and vegetables in the skillet, and toss to combine.
Season with salt and pepper to taste.
Cook for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and garnish with fresh cilantro before serving.
Serve the cumin lamb hot over steamed rice or with noodles.
Enjoy!
