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Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned about 3-4 minutes.
Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving.
Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.