1. In a medium bowl, whisk together the cumin, chile flakes, salt, and pepper.
2. Add the lamb and toss to coat with the spice mixture.
3. Let the lamb sit at room temperature for 15 minutes while you prepare the rest of the ingredients, or, if preparing in advance, cover and refrigerate for up to one hour.
4. Peel and quarter the onion. Then, slice each quarter into three or four wedges.
5. Trim the roots and tops of the scallions. Cut the white and light green parts into two or three pieces and thinly slice the dark green tops. Set aside the tops to garnish the dish.
6. Heat a wok or deep large skillet over high heat until it is hot enough that a drop of water sprinkled on the pan instantly sizzles, about 2 minutes. Add two tablespoons of the oil and heat until shimmering.
7. Add the onion and white and light green parts of the scallion to the wok and toss to coat with oil. Stir-fry, stirring frequently, until the vegetables are softened and browned, about five minutes.
8. Transfer the vegetables to a bowl.
9. Add the remaining tablespoon of the oil to the wok and swirl to coat the bottom.
10. Add the lamb and stir-fry, stirring frequently, until all the pieces are browned, about 2 minutes.
11. Add the garlic, ginger, soy sauce, and Shaoxing rice wine and stir to combine.
12. Continue to cook for an additional minute.
13. Return the onion and scallion to the wok and cook for an additional minute.
14. Garnish with the scallion tops and serve immediately over rice.

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