This recipe needs to be started ahead so the lamb gets tender. Or, if you use ground lamb, it can be made in under an hour. For a low carb version, omit the beans.
Heat the coconut oil in a large soup pot and fry the spices for a few secs. Don’t let them get smoky. Add onions and ginger and cook for a few mins, stirring ocassionally. Add the meat and brown for a few mins, contnuing to stir ocassionally.
Add tomatoes and liquid from the beans and simmer until the meat is fork tender. This may take an hour. Add a little water if needed. Add vegetables and simmer, for about another 15 mins. Add salt and pepper to taste, and garnish with cilantro if desired. (Recipe♦523)