Into a large bowl combine the marinade ingredients (chopped ginger, chopped garlic, chopped red onion, lemon juice, coriander powder, red chilli powder, turmeric powder, black pepper powder, crushed fennel seeds, garam masala powder, curry leaves and sea salt) with the lamb shoulder pieces.
Cover the marinated lamb pieces with cling film and place in the refrigerator for a minimum of 1 hour.
Next add the marinated lamb into a heavy bottomed pot and place over a low flame. Cover the pot with a lid and let the lamb gently bubble for 45-60 minutes or until the lamb has become tender.
Heat 1 tbsp of coconut oil in a frying pan over a medium flame. Once the oil has warmed, add coconut slices and sauté until the coconut adopt a lovely light brown colour. Remove the coconut slices with a slotted spoon and set aside.
To the same pan heat another 1 tbsp of coconut oil. When the oil has warmed through add mustard seeds. Once the seeds begin to splutter add sliced shallots and sauté until they begin to soften.
Then add the ginger, garlic, curry leaves and coconut slices and continue to sauté the mix over a medium flame until the onions have caramelised slightly.
Finally add the cooked lamb curry to the frying pan and stir fry 7-10 minutes until all of its liquid has evaporated. Remove from the flame once the curry begins to brown and caramelise.