Heat a little coconut oil in a large pot.
Brown the lamb pieces, then remove from pan.
Lower heat and add the onion and celery to the same pan and cook for a minute or two to soften.
Add ginger and garlic, then all the spices. Cook for a minute or so until the spices become fragrant. Pour in tomatoes and stock. Add lamb back to pot.
Bring to simmer, then lower heat to slow simmer and put lid on pot. Cook for an hour, stirring occasionally.
Add the veg and simmer for another 20 minutes or so until they are cooked through and the lamb is nice and soft.
Add the lemon juice, harissa, fresh herbs and season with salt and pepper.
Serve with lemon wedges and dates.