Mix the lamb with the salt and pepper to taste and set aside.
Add the coconut milk to a blender with the water, apple cider or orange juice, garlic, ginger, curry powder, onion and lemongrass until smooth.
In a wide pan that can accommodate all of the ingredients, add the lamb in batches and brown on medium high heat.
When the lamb is browned, add it all back to the pan, add the coconut milk mixture, bring to a simmer and cook, covered, for 2 hours on low heat, or until the lamb is tender. From here the curry can be made in advance and reheated as needed. Add the orange zest after the lamb is tender.
In a slow cooker, you can cook the curry for 3 hours on high heat.
To serve, warm the curry up on medium heat and serve with rice, cooked vegetables, yogurt, fresh cilantro, toasted nuts and or toasted coconut, and sweet mango chutney, habanero jelly, or another spicy condiment if you like.