In a deep skillet or dutch oven, melt the coconut oil over medium heat until shimmering. Add the diced onion and cook for about 5 minutes, until onion begins to soften. Add garlic and cook a minute more.

Add the ground lamb to the onions and garlic and cook, breaking up with a spoon, until it’s uniformly crumbly and brown. Sprinkle with curry powder and salt and stir to combine. Add the carrots and cook 5 minutes more, until the carrots begin to soften a bit.

Pour in the coconut milk and broth and raise heat until it begins to bubble gently (not boil). Lower heat to a simmer and cook, stirring occasionally, until carrots are tender, about 10-15 minutes. Tumble in frozen peas and stir to combine – they’ll cook quickly once exposed to the heat.

Turn off the heat, stir in the mint and black pepper, and squeeze the lemon juice directly into the pot, watching to make sure you don’t let any seeds slip in. Taste and adjust salt and pepper if needed.

Serve in bowls over steaming jasmine or basmati rice, with a bit more mint sprinkled on top of each serving.