Set a large skillet, or wok on the stove and set it to high heat. Once the pan is hot, add about 2 tablespoons of oil and ½ cup dried whole chili peppers and stir fry the dried chilies for about 1 minute or until they turn a deep red color.
Add the sliced onions and ginger and stir fry it for 1-2 minutes.
Push the onions, ginger, and chili peppers aside, and add another 2 tablespoons of oil to the pan. Then add the marinated lamb and spread it out in a single layer. After 30 seconds, stir the lamb and stir fry it for about 3 minutes until the lamb is slightly golden. If you sliced the lamb thicker, you may need to add another minute.
Once the lamb is cooked, mix it back with the onions, ginger, and chilies. Then, add the garlic slices and stir fry them for 1 minute until they turn a golden color.
Sprinkle all the spice mix evenly in the pan to coat the lamb and onions and stir fry it for about 2-4 minutes. This will toast the spices further to bring out the flavors. If I find the dish too dry, I will drizzle a bit more oil to the pan to stir fry everything more evenly.
Add the green onions to the skillet stir fry for 30 seconds.
Turn off the heat, and toss in the cilantro and plate. The residual heat will cook the cilantro.
Enjoy your Xinjiang lamb dish over a bed of rice or noodles. (Note: the dried chilies are not meant to be eaten.)