If not already thinly sliced, trim excess fat from the lamb and slice across the grain into 3–5 mm (1/8–1/4 in) strips. If slices are very large, cut to bite-size pieces.

Prepare marinade

In a large bowl combine yogurt, olive oil, ground cumin, ground coriander, paprika, turmeric, minced garlic, lemon juice, sea salt, black pepper, ground cinnamon and crushed red pepper flakes (if using). Whisk until smooth.

Add lamb to the marinade and turn to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–6 hours. Remove lamb from refrigerator 20–30 minutes before cooking to come toward room temperature.

Aromatic Fry & Finish

Toast cumin seed and soften onions

Heat a large heavy skillet or cast-iron pan over medium heat. Add vegetable oil or ghee and heat until shimmering. Add whole cumin seeds and toast 20–30 seconds until fragrant. Add the sliced onion and a pinch of salt; cook, stirring frequently, 6–8 minutes until the onion is soft and beginning to brown on the edges. Push onions to the side of the pan.

Cook the lamb

Increase heat to medium-high. Remove excess marinade from the lamb by lifting pieces with tongs so excess drips back into the bowl (do not fully dry). Working in a single layer (cook in batches if necessary to avoid overcrowding), add lamb strips to the hot pan in an even layer. Sear without moving for 1–2 minutes to develop color, then stir and continue cooking 2–3 minutes more until lamb is just cooked through and browned. Total cook time per batch ~3–5 minutes depending on thickness.

Combine and finish

Return any reserved onions (if you cooked batches separately) to the pan and stir to combine with the lamb. Taste and adjust seasoning with additional salt, pepper or a squeeze of lemon juice as needed. Cook another 30 seconds to 1 minute to blend flavors.

Garnish and serve

Remove from heat. Sprinkle chopped cilantro and mint over the lamb. Transfer to a warmed serving platter and serve with lemon wedges for squeezing. Suggested accompaniments: flatbreads, rice pilaf, or a simple salad.