1. Sauté the onion and garlic in coconut oil in a medium fry pan. Once translucent, add meat and brown. Break up meat pieces using a flat-ended wooden spoon. Add spices and broth and let simmer for 10-15 minutes. Add 3 tbsp my homemade tomato sauce and mix well.
  2. Meanwhile, make the guacamole by mashing the avocado and then adding everything into a bowl and mix until well combined.
  3. To serve, place some lamb in a lettuce cup, add guacamole and a dollop of yoghurt. Sprinkle with spring onions and devour!
  4. Serve 500g steamed greens with 1/4 cup olive oil over them and salt and pepper to taste.