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1. In a small skillet set over medium heat, add the cumin seeds and cook, shaking the pan often, until golden and toasted, 2 to 3 minutes. Transfer the toasted cumin to a small plate.
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2. To a large skillet set over high heat, add 2 tablespoons of the olive oil, the onion, garlic and salt. Reduce the heat to medium-low and cook the onions until they are tender and golden, stirring often, about 6 minutes. Stir in the chopped tomatoes, increase the heat to medium-high and cook until the tomatoes begin to caramelize and deepen in color, 3 to 4 minutes.
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3. Stir the ground lamb into the tomato mixture, using a wooden spoon to break up the lamb pieces. Cook, stirring often, until the lamb releases its moisture, turns opaque and begins to sizzle and brown, 6 to 8 minutes. Stir in the cinnamon and once well incorporated, stir in the toasted cumin seeds.
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4. Sprinkle the flour over the lamb and stir to combine. Add the milk and cook, stirring constantly and scraping up any browned bits from the bottom of the skillet, for 2 minutes. Mix in the currants, then transfer the lamb mixture to a large bowl to cool, about 20 minutes.
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5. Adjust an oven rack to the upper-middle position and preheat the broiler to high. Line a rimmed baking sheet with aluminum foil and use the remaining 1/2 teaspoon of oil to lightly grease the foil. Use your fingers to gently stuff each pepper with 1 to 2 tablespoons of the lamb mixture, then place the peppers on the prepared baking sheet. Broil until they begin to singe and color, 3 to 4 minutes (watch the peppers closely, as broiler intensities vary). Use a spatula to carefully turn the peppers over and brown the other side, 3 to 4 minutes longer. Remove from the oven and serve.
