Crush the cookies with a rolling pin on a hard surface to make fine crumbs and set aside.
Melt the lard (or fat or oil) and butter in a large skillet over medium heat. When almost melted, add the onions, celery and garlic and cook, stirring occasionally, for 5 minutes. Stir in the Meat Magic and cook, stirring occasionally, for 5 minutes more. Add the stock and bring to a boil over high heat, and boil rapidly until the liquid is reduced to about 1 quart, about 25 minutes. Stir in the cookie crumbs and cook, stirring frequently, for 10 minutes. Taste the gravy; if the ginger flavor is not pronounced enough, add the brown sugar and ground ginger and stir to combine. Strain the gravy before serving.