Grind cumin seeds to a powder. Place lamb strips in a bowl and add ground cumin, salt and chili flakes. Mix and keep aside.
Slice onions and cut carrots. Mince garlic and ginger. Chop cilantro leaves.
To a small bowl, add soy sauce, rice wine vinegar, Sriracha and honey. Mix well.
Heat up a wok with vegetable oil until very hot. Add onions, carrots and sauté for 2 minutes. Remove and set aside. Add lamb to wok and sauté for a few minutes until almost cooked. Add ginger and garlic, cook for a minute. Once lamb is cooked, add mixed sauce from small bowl. Sauté for a few seconds and add onions and carrots. Taste and add more Sriracha/chili sauce if you wish. Stir well and mix in chopped cilantro. Serve over white rice.
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