Rub the lamb with salt and pepper then place to the side.
Cut the aubergine into bite size chunks salt and leave to the side.
Finely chop the onion and heat the the coconut oil in a large pot. Throw the onion in an sauté for 4 minutes until golden. Throw in the garlic and lamb, bronze the lamb then add the aubergine, cayenne, tomato puree and stir well for a minute. Pour over the stock add the bay leaves, chopped tomatoes, cinnamon sticks and a big pinch of salt and pepper. Place the lid on and bring to a simmer then cook for 1.5 hours until tender.
Half an hour before this is done, prepare your cauliflower rice. Roughly chop the cauliflower into small pieces and place in the food processor. Process until it forms a rice like consistency. Heat the coconut oil with 2 tbsp of water and sauté the cauliflower with a pinch of salt for 5 minutes until cooked through. Zest half the lemon and stir in the zest and 2 tbsp of juice.
Serve the lamb stew with the cauliflower rice and leftover lemon cut into wedges.