Lamb and Sweet Potato Stew by Mark’s Daily Apple

– 1 tablespoon coconut oil (15 ml)
– 1 1/2 pounds (680 g) lamb shoulder, cut into 2-inch (5 cm) pieces
– 1 1/2 teaspoons salt (7. 5 ml)
– 1/2 teaspoon black pepper (2.5 ml)
– 1 teaspoon cumin (5 ml)
– 2 teaspoons ground coriander (10 ml)
– 1 onion, roughly chopped
– 4 garlic cloves, sliced
– 2 inches (5 cm) ginger root, peeled and finely chopped
– 1 tablespoon tomato paste (15 ml)
– 1 cup bone broth (240 ml)
– 1 cinnamon stick
– 2 sweet potatoes, peeled and cut into 1-inch (2.5 cm) cubes
– Optional: 1/4 teaspoon saffron threads, crumbled (1.2 ml)
– Cilantro or parsley for garnish