Melt the coconut oil in a large skillet over medium-high heat; add chilies, garlic, onion, gingerroot, salt, pepper, and coriander; cook until onion is translucent.
Add lamb strips; cook and stir for 3 to 4 minutes or until browned on all sides.
Add chopped tomato and lemon juice; cook for 3 to 4 minutes or until lamb is cooked through.
Notes
NUTRITION per serving: 409 Calories; 32g Fat; 23g Protein; 8g Carbohydrate; 2g Dietary Fiber; 94mg Cholesterol; 551mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 4 1/2 Fat. Points: 11SERVING SUGGESTION: Steamed OR grilled asparagus and Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with a little salt, pepper, curry powder and chopped cilantro).