Dissolve the baking soda in 2 tbsp water. Mix thoroughly into the lamb and let it rest 15-20 minutes at room temperature.
Meanwhile, dice the onion, mince the garlic and measure out the spices. Pat the meat dry before cooking.
Warm the olive oil in a large skillet over medium heat. Add the onion and cook 2 minutes until soft. Stir in the garlic until fragrant.
Raise the heat to medium-high. Add the lamb in a single layer and let it sear undisturbed for 1 full minute.
Lower to medium. Break the meat up with a potato masher and cook until no pink remains, about 5–6 minutes, then confirm the lamb has reached 160°F (71°C) with an instant-read thermometer.
Add all the spices and the salt. Cook 2 more minutes to toast them.
Pour in 1/4 cup water to deglaze, scraping the bottom of the pan. Stir, turn off the heat and let it rest briefly.
Garnish with fresh herbs. Serve over rice, stuffed in warm pita, or over a cucumber-tomato salad.
