Sear the lamb: Heat the coconut oil in a large skillet or Dutch oven over mediumhigh heat. Season the lamb with salt and pepper, then sear it for 5-7 minutes until browned on all sides. Remove the lamb from the skillet and set aside.

Cook the onions and spices: In the same skillet, add the chopped onions, garlic, and ginger. Cook for 3- 4 minutes until softened. Stir in the curry powder, cumin, turmeric, and cayenne pepper (if using), and cook for another minute to bloom the spices.

Simmer the curry: Add the tomato paste and cook for 1 minute. Pour in the coconut milk and broth, stirring to combine. Return the lamb to the skillet and bring the mixture to a simmer.

Cook the lamb: Cover and simmer the curry on low heat for 45 minutes to 1 hour, or until the lamb is tender and the sauce has thickened. Adjust seasoning with salt and pepper as needed.

Serve: Garnish with fresh cilantro and serve hot. Pair with cauliflower rice or sautéed greens to keep it keto-friendly.