Caribbean Lamb & Squash Curry (Paleo)
Best served with sunshine, reggae music and a fresh coconut with a straw. Failing that, a nice green salad will do.
Caribbean Lamb and Squash Curry
Best served with sunshine, reggae music, and a fresh coconut with a straw. Failing that, a nice green salad will do. This vibrant curry combines tender lamb with the sweetness of butternut squash and a mix of aromatic spices, delivering a delicious Caribbean-inspired dish.
Servings: 4 Serves
Calories: 350kcal
Cost: $25
Equipment
- Large heavy-based pan
Ingredients
- 500 g leg of lamb diced and trimmed of fat
- 1 medium butternut squash peeled and chopped into cubes
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 2 cm ginger grated
- 1 tsp ground allspice
- ½ tsp turmeric
- 2 tsp curry powder
- 2 tsp garam masala
- Juice of 1 lime
- 1 x 400g can chopped tomatoes
- Coconut oil
- Salt and pepper
- Handful fresh coriander finely chopped
Instructions
- Brown the Lamb: Heat a little coconut oil in a large, heavy-based pan and raise the heat until the smell of coconut rises. Add the lamb and brown for 2 to 3 minutes, then set aside.
- Cook the Aromatics: Add a little more oil to the pan and bring down to a medium heat. Add the chopped onions and cook for 3 – 4 minutes until golden. Now add the garlic, ginger, and spices, and stir well for another 3 – 4 minutes, really allowing the flavours to release.
- Simmer the Curry: Add the chopped tomatoes, lime juice, and a little water to the pan, and stir well. Return the lamb, along with the butternut squash. Cover, and simmer gently for 25 minutes.
- Check and Serve: Check the squash is completely tender, then serve garnished with some fresh coriander.
Notes
- Adjust the spice levels to your preference by adding more or less chilli powder.
- This curry pairs well with a green salad or cauliflower rice for a Paleo-friendly option.
- For added richness, you can stir in a splash of coconut milk towards the end of cooking.
If you give this curry a try, I’d love to hear how it turned out!
Exploring the Flavours of Caribbean Paleo Cooking
Caribbean cuisine brings together bold spices, tropical ingredients and slow-cooked techniques that make every dish rich in both flavour and history. When you make this Caribbean lamb and squash curry, you're embracing a tradition of spice-forward meals that are deeply satisfying while remaining entirely Paleo compliant.
Why Caribbean Flavours Work So Well With Paleo
The Paleo lifestyle emphasises whole foods, clean proteins, and nutrient-dense vegetables—many of which align beautifully with traditional Caribbean ingredients. Spices like allspice, nutmeg, thyme, and ginger are not only delicious but also offer health benefits. Coconut milk adds creaminess without dairy, while root vegetables and squashes provide slow-digesting carbohydrates full of fibre, vitamins, and minerals.
Ingredient Swaps and Add-Ins
If you're missing any ingredients or want to put your own spin on this recipe, here are a few simple swaps and additions you can try:
- Instead of lamb, try goat, beef, or even chicken thighs for a different twist.
- Swap butternut squash with pumpkin or sweet potato for a seasonal variation.
- Add chopped spinach or kale towards the end of cooking for a boost of greens.
- Include diced green plantains for a heartier texture and added tropical authenticity.
Tips for Cooking with Lamb
Lamb has a strong, distinctive flavour that shines when paired with robust seasonings like those in jerk and curry blends. If you're new to cooking lamb, here are a few things to keep in mind:
- Look for grass-fed lamb when possible, which aligns more closely with Paleo values and typically has a cleaner taste.
- Trim excess fat to avoid overly greasy results, especially if you're using cuts like shoulder or leg.
- Sear the lamb well before simmering—it adds depth of flavour and locks in moisture for that fall-apart tenderness.
Batch Cooking and Freezing
This curry lends itself exceptionally well to batch cooking. Double or triple the quantities and freeze individual portions for easy midweek meals. Just make sure to let the curry cool completely before freezing, and use airtight containers or resealable freezer bags labelled with the date.
When you're ready to eat, simply defrost overnight in the fridge and reheat gently on the stove until piping hot. The flavours often deepen even further after resting, so leftovers are a bonus rather than a compromise!
Serving Suggestions
This lamb and squash curry is hearty enough to stand alone, but here are a few complementary Paleo-friendly sides to serve it with:
- Cauliflower rice – A classic choice for soaking up all that spicy sauce.
- Steamed greens – Think bok choy, broccolini or silverbeet with a drizzle of lemon juice.
- Simple cucumber salad – Refreshing and cooling, it balances the heat of the curry.
- Pan-fried green bananas – Traditional in Caribbean cuisine and a fun twist for Paleo eaters.
Spice Level Adjustments
If you're sensitive to heat, you can easily dial back the spice without losing depth of flavour. Reduce the quantity of chilli, or use a milder variety. On the flip side, if you're someone who loves a bit of fire, try adding fresh chopped scotch bonnet or habanero—just remember to handle them carefully and wash your hands after!
Entertaining Caribbean-Style
This dish is a showstopper at dinner parties. The exotic aroma alone sets the tone for a festive evening. You can keep the theme going with reggae or steel drum music, and a tropical fruit platter for dessert. Consider serving some homemade coconut water kefir or sparkling lime water with fresh mint to stay refreshed.
Why Paleo Meals Like This Make Sense
Unlike many modern dishes filled with additives, dairy, grains, or preservatives, this Caribbean lamb curry stays true to both its cultural roots and Paleo values. By focusing on slow-cooked meat, vegetables, herbs, and spices, you're giving your body something nourishing, satisfying and truly enjoyable.
It's also proof that eating Paleo doesn’t mean sacrificing excitement or indulgence. Quite the opposite—it invites creativity, cultural exploration, and new textures and tastes at every meal.
Share Your Version
Did you try a different protein? Add something extra? Make it in a slow cooker? I'd love to know how you adapted the recipe! Drop a comment and share your tips so others can benefit too.
Caribbean flavours, Paleo style—it really doesn’t get much better than this.
Spiced Beef Kofte with Pomegranate Glaze
Beef Kofte is delicious when oven baked but even better on a barbeque, eat these outside on a warm summer’s evening and you’ll feel almost Mediterranean. Delicious with a fresh salad made with rocket, figs and cherry tomatoes.
Spiced Beef Kofte with a Pomegranate Glaze
Beef Kofte is delicious when oven-baked but even better on a barbeque. Enjoy these outside on a warm summer’s evening for a Mediterranean feel. They pair wonderfully with a fresh salad made of rocket, figs, and cherry tomatoes.
Servings: 12 mini koftes
Calories: 150kcal
Cost: $20
Equipment
- Large mixing bowl
- Roasting dish or BBQ grill
- Saucepan
- Bamboo skewers
Ingredients
For the Beef Kofte:
- 350 g lean steak mince ground beef
- 1 egg beaten
- ½ an onion finely chopped
- 1 clove of garlic crushed
- 1 tsp cumin
- 1 tsp sumac
- ½ tsp cinnamon
- 1 tbsp fresh coriander chopped
- 1 small red chilli deseeded and finely chopped
- 12 mini bamboo skewers
For the Pomegranate Glaze:
- Juice and seeds of half a pomegranate
- 2 tbsp runny honey
- 2 tbsp pomegranate molasses
- Juice of half a lemon
Instructions
- Preheat the Oven: If cooking in the oven, preheat to 180C / 350F / Gas Mark 5.
- Prepare the Koftes: In a large bowl, mix together all of the kofte ingredients and form into about 12 mini sausage-shaped portions. Place on a roasting dish for 10 – 12 minutes until cooked through, or throw on the BBQ for around 15 minutes.
- Make the Glaze: Meanwhile, combine the pomegranate juice, molasses, honey, and lemon in a saucepan. Simmer gently for 5 minutes, stirring often.
- Finish the Koftes: Remove the koftes from the heat and leave to cool slightly before piercing with bamboo skewers.
- Combine and Serve: Combine the juice mixture with the pomegranate seeds, then pour over the koftes. Serve at once.
Notes
- These koftes can be served with a fresh salad made with rocket, figs, and cherry tomatoes for a complete meal.
- If you prefer a spicier version, add an extra chilli or some cayenne pepper to the beef mixture.
- The pomegranate glaze can be made ahead and stored in the fridge for up to 3 days.
Why Beef Kofte Deserves a Regular Spot in Your Meal Rotation
Kofte is one of those dishes that manages to feel both exotic and comforting at the same time. Packed with aromatic spices and rich in flavour, it’s a brilliant way to enjoy ground beef in a more exciting format than the usual burger or meatball. The simplicity of the ingredients allows the spices to shine, making it an ideal Paleo-friendly meal.
Get Creative With Sides
While the rocket, fig, and tomato salad is a stunning pairing, kofte can be complemented with a variety of fresh sides. Try:
- Grilled Zucchini Ribbons: Brushed with olive oil and lightly charred.
- Cauliflower Rice: Flavoured with lemon zest and chopped parsley for a light but satisfying base.
- Roasted Eggplant: Seasoned with garlic and cumin, then drizzled with tahini for a creamy finish.
- Carrot and Beet Slaw: A crunchy, colourful contrast with a splash of apple cider vinegar.
Build a Kofte Bowl
Create a balanced Paleo bowl with beef kofte as the star. Start with a base of leafy greens or cauliflower rice, then add sliced avocado, cherry tomatoes, cucumber ribbons, and a handful of fresh herbs like mint and coriander. Drizzle with olive oil and lemon juice for a nutrient-dense, flavour-packed meal.
Elevate With a Paleo-Friendly Dip
The earthy spices of kofte pair beautifully with dips and sauces. Here are a few ideas:
- Garlic Tahini Sauce: Blend tahini, garlic, lemon juice, and water for a creamy drizzle.
- Avocado Yoghurt Dip: Mash avocado with coconut yoghurt, lime juice, and a pinch of salt.
- Roasted Capsicum Sauce: Blitz roasted red capsicum with olive oil and paprika for a vibrant red accompaniment.
Make-Ahead and Meal Prep Friendly
Kofte freezes brilliantly and is easy to reheat, making it a smart option for batch cooking. You can prep the spiced beef mixture in advance, shape it into logs or patties, and freeze it raw or cooked. When you're ready to eat, just thaw and reheat gently in the oven or on the grill.
Play With Protein Variations
While beef is the classic base, kofte is highly adaptable. Try mixing in different meats:
- Lamb: Rich and traditional, lamb adds depth of flavour and works beautifully with Middle Eastern spices.
- Chicken: A leaner option, best paired with plenty of herbs and a dash of smoked paprika.
- Game Meats: If you can source kangaroo or venison, their bold flavour works well in kofte when balanced with onion and warming spices.
Spice Variations to Try
Don’t be afraid to mix up your spice blend. Add or substitute:
- Sumac: For a tangy, lemony twist.
- Smoked Paprika: Adds depth and a hint of smokiness.
- Ground Clove or Allspice: Use sparingly to create a more complex, warming blend.
Outdoor Cooking Tips
If you’re cooking kofte on the BBQ, skewer them and cook over indirect heat first to firm them up. Finish over direct heat for a beautifully caramelised exterior. Metal skewers work best, but if using wooden ones, soak them for at least 30 minutes to prevent burning.
Serving a Crowd?
Kofte makes for excellent entertaining food. You can make smaller bite-sized versions and serve with a few dip options for a Paleo grazing board. Add olives, roasted nuts, and crudités for a full Mediterranean spread.
Leftovers That Don’t Feel Like Leftovers
Use leftover kofte to reinvent meals:
- Stuffed Sweet Potatoes: Slice up kofte and stuff into baked sweet potatoes with a dollop of avocado mash.
- Breakfast Hash: Crumble kofte into a pan with leftover roast veg and a fried egg.
- Paleo Wraps: Slice and wrap in lettuce or Paleo flatbread with cucumber, tomato, and a tahini drizzle.
Final Touch: Garnishes That Work
Finish your dish with fresh garnishes. Try pomegranate seeds for a juicy pop, chopped pistachios for crunch, or a handful of fresh mint and coriander to lift the flavours.
Whether you enjoy your kofte hot off the grill or tucked into a lunchbox the next day, the bold flavours and versatility make this a staple you’ll return to again and again.
