cumin lamb

My family's traditional "going out" cuisine is spicy spicy szechaun food, and this dish is an easy variation of a newly discovered favorite.

Per serving:
1. Slice 1 cup roast lamb and marinate briefly with 1/s tbsp cumin and 1/2 tbsp soy sauce.
2. Heat 1 tbsp olive or peanut oil and brown 4 cloves crushed, thinly sliced garlic and 4 chopped dry red chiles for 1 minute.
3. Thinly slice 1 small onion and saute until soft, adding a splash of sherry wine or other cooking wine along the way.
4. When the onions are done, add the lamb and saute until fragrant, about 5 minutes. Add more cumin as desired.
5. Serve with brown rice tossed with lemon juice and parsley. Eat!