In a mixing bowl, combine the sliced lamb with soy sauce, Shaoxing wine, cornstarch, minced garlic, and grated ginger. Mix well and let it marinate for 10-15 minutes.

While the lamb marinates, cook the frozen parathas or roti in a skillet according to the package instructions until golden and flaky. Set them aside and keep warm.

In a dry pan or wok, toast the cumin seeds over medium heat for 1-2 minutes until fragrant, then roughly crush them with a mortar and pestle or the back of a spoon.

Heat the vegetable oil in a wok or large skillet over high heat. Once smoking hot, add the marinated lamb in a single layer. Sear for 2 minutes without moving, then stir-fry vigorously.

Add the crushed cumin seeds, chili flakes, and sliced red onion to the pan. Stir-fry for another 2-3 minutes until the lamb is cooked through and the onions are slightly softened but still crisp.

Remove from heat and stir in the fresh cilantro. Season with salt if necessary.

To assemble, place a generous portion of the spicy lamb mixture onto the center of a warm paratha, roll it up tightly, and serve immediately.