Heat the coconut oil in a large saucepan and sauté the onion, carrot, celery, ginger and garlic for 4–5 minutes, until the onion is translucent. Stir in the spices and cook for 2 minutes, or until fragrant. Add the lamb and cook until brown. Stir in the stock and bring to the boil, then add the bay leaf, reduce the heat to low and simmer gently, covered, for 1 hour 15 minutes.
Add the lemon zest and juice and the thyme, then simmer for an additional 10 minutes. Season to taste.
To serve, swirl in some coconut yoghurt and garnish with coriander.
You could bulk up the dish by adding some cooked buckwheat or quinoa.
Certified Health Coach, Hatha yoga teacher and Whole Foods Chef Lee Holmes is the best-selling author of Supercharged Food, Eat Yourself Beautiful, and Supercharged Food for Kids and founder of uperchargedfood.com.