Toast the cumin seed in a hot wok until the essential oils are released. You will start to smell the fragrant spice when it's ready. Be careful not to let it burn.

Meanwhile, slice the spring onions at an angle (rabbit ears), chop the garlic and peel and the cut the onions in small bite size pieces.

Remove cumin from the pan and crush with a mortar and pestle or if you prefer it finer, use a spice grinder.

Slice the lamb steaks into thin strips and season with some soy sauce, garlic and the toasted cumin. Marinate in the fridge for at least 30 minutes.

Put some oil in a smoking hot wok and stir fry the lamb until the edges are charred and caramelised. This gives the lamb a crunchy charred bite. The hot wok will sear the meat but keep it tender too.

Add in the dried chillis, onions and the white parts of the spring onion. Stir fry quickly to take the raw edge off the onions. Add the rest of the spring onions. Stir fry for a further 1 minute.

Serve hot with some steamed white rice.