In a medium bowl, combine the lamb, garlic, soy sauce, cumin and crushed red pepper. Let marinate 10 minutes.
In a large skillet or wok, heat 1 tbsp. oil over medium-high. Cook the onion and carrots, stirring, until crisp-tender, about 5 minutes; transfer to a bowl.
In the same skillet, heat the remaining 2 tbsp. oil over high. Add the lamb in a single layer. Cook, without stirring, until browned on the bottom, about 2 minutes, then cook, stirring, until cooked through, about 2 minutes more. Add the onion and carrots; cook, stirring, until warmed through, about 2 minutes. Serve with the rice and garnish with the cilantro.