Heat the avocado oil in a large saucepan over medium heat. Cook the meat, turning occasionally, for 3-4 mins until browned. Add the onion and carrot and cook, stirring, for 5 mins or until soft. Stir in the garlic and coriander and cook for 30 secs or until fragrant.
Stir in the undrained chickpeas, tomato, bay leaves, cumin, thyme, bay leaves, beef stock and water and bring to the boil. Cover and simmer over medium heat for 50 mins or until the meat is tender.
Uncover and cook over medium-high heat for a further 10 mins or until the sauce has slightly thickened.
Stir in the lemon juice and simmer over low heat for 5 mins. Serve with rice and enjoy!