Season and Brown the Lamb: Drizzle the lamb cubes with a little olive oil and season well with black pepper and sea salt. Heat 1 tbsp of the coconut oil in a large, heavy-based saucepan. Add the lamb in two separate batches, and fry until brown all over. Set aside, then repeat with the remaining meat.
Sauté the Onions and Spices: Heat the remaining coconut oil, then add the diced onion and garlic and fry gently for 5 minutes. Add the chilli, turmeric, and coriander, and cook for another minute or so.
Prepare the Curry: Add the coconut milk, cloves, cinnamon stick, and 250ml water. Return the lamb to the pan and stir well. Bring to the boil, then cover and simmer gently for 20 minutes, stirring occasionally.
Add the Second Onion: Add the remaining onion to the pan, then continue to simmer, uncovered, for a further 20 minutes.
Finish and Serve: When ready to serve, stir in the lemon juice and garnish with fresh coriander.