2 pounds  lamb sliced very thin
8 Tbsp ground cumin
2 Tbsp cumin seed
1 tsp Salt
2 Tbsp Black pepper
1 medium yellow onion, sliced
6 green onions (scallions), sliced
4  Tbsp peanut oil
4 Tbsp Dried red-pepper flakes
1/4 cup chicken stock

Cover the lamb with the cumin,  salt and black pepper. Toss the meat to mix the spices evenly and set the seasoned meat aside while you prepare the rest of the dish.

Heat the oil in a pan until it's hot enough it shimmers. Add dried red-pepper flakes; turn the wok to distribute the oil evenly, and when it's sizzling, stir-fry the onions until they start to brown. Add the seasoned lamb and continue stir-frying until it has lost its raw, red color. Lower heat to medium, add 1/4 cup chicken stock and cook for about five minutes until the onions are soft and considerably reduced in size and the lamb cooked through. For the last minute or two of cooking, stir in the green portion of the scallions and the whole cumin seeds

Verison two was very complex and we punted a lot to end up at:

2 tablespoon dark soy sauce
2 tablespoon Chinese rice wine
2 tablespoon light soy sauce
2 lbs lean lamb, thinly sliced across the grain
2/3 cup chicken stock
4 teaspoons black vinegar
4 teaspoons chili garlic black bean sauce
4 tablespoons peanut oil
1 onion, cut into small wedges
4 Tbsp cumin ground seeds, l
4 tsp minced garlic
2 teaspoon minced ginger
6 green onions, sliced
2 Tbsp ground Szechuan peppercorns
1 Tbsp ground hot pepper

Combine the dark soy sauce, Chinese rice wine, and 2/3 of the light soy sauce, then add the lamb and toss well. Marinate in the refrigerator for at least 10 minutes. Add the stock, black vinegar, chili garlic sauce, and remaining light soy sauce to a bowl.

Heat a wok over high heat, add the oil and swirl to coat. Add the lamb and cook for 1-2 minutes, or until browned. Remove and save. Heat the remaining oil in the wok, add the onion wedges and stir-fry for 2 minutes. Add the cumin, garlic, ginger, pepper, peppercorn and garlic chives and cook for 30 seconds - until fragrant. Add the liquids and bring to the boil until thickened slightly. Return the lamb to the wok, quickly stir to coat with the sauce.

Either version is served over white rice.

For dessert, the badgie made a layer cake. Here it is (above) before the incident with Kyli -  turns out she can climb on a stool and she likes licking off frosting. Below an annoyed Noah, a guilty dog, and a repaired cake.