Put all ingredients except the salmon and quinoa in a food processor and pulse until finely minced. Add the salmon and quinoa and pulse again until well mixed. Form into patties and place onto a plate.
Heat a large skillet over medium to medium-high heat. Add a tablespoon or so of coconut oil and place a few patties in the skillet. If your pan is hot it should only take 2 to 3 minutes per side to cook. If your pan is not quite heated it will take about 5 minutes per side and they may stick a little.
On a chopping board, cut yams into fries, toss in olive oil, sea salt, and black pepper. Roast @ 375 on a large cookie sheet (don't crowd them) until done (15-20 minutes).
Place the mustard seeds and olive oil in a large frying pan over medium heat until the mustard seeds begin to pop. Add the lamb and sear quickly until the outer edges are brown but the center is not yet fully cooked. Place in a large crock pot. Add all remaining ingredients except the cilantro and cook, on low, for around 6 hours. Add the chopped cilantro to the crock pot just before serving.