One of these things is not like the other, is what I thought to myself the first time I noticed Lamb with Cumin on a Sichuan restaurant menu. It was like watching that episode of Full House when Steve Urkel suddenly shows up to lend Danny and Uncle Jesse life advice. Something just didn't register, didn't make sense. Turns out that the dish is not exactly a Sichuan staple, at least not until recently, and it's not a standard stir-fry. It's somewhere between a dry-fry and standard stir-fry.