Tandoori Spiced Lamb Rack with Herb Relish

A rack of lamb always feels like a luxury — elegant, tender, and visually impressive. When it's coated in a bold tandoori spice blend and paired with a vibrant herb relish, it transforms into something truly extraordinary. This Tandoori Spiced Lamb Rack with Herb Relish is a Paleo-friendly recipe that doesn’t skimp on flavour or visual appeal, yet it’s surprisingly easy to prepare. Whether you’re cooking for a special dinner at home or entertaining guests, this dish is sure to leave a lasting impression.

A rack of lamb feels like a very special cut of meat, especially when it is seasoned with love and care. I often find myself devouring a whole rack in one sitting – but choose an 8-bone rack, and you should have plenty for two. This Tandoori Spiced Rack of Lamb tastes like it has come straight out of a tandoor oven; just don’t tell your friends how easy it is to make in a conventional one!

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe-min
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5 from 1 vote

Recipe: Tandoori Spiced Rack of Lamb with Mint and Coriander Relish

Discover the perfect Tandoori Spiced Rack of Lamb with Mint and Coriander Relish. A Paleo-friendly dish that is easy to make and bursting with flavour.
Prep Time1 day
Cook Time30 minutes
Total Time1 day 30 minutes
Course: Dinner
Cuisine: Indian
Keyword: Easy lamb dinner, Indian lamb recipe, Mint and coriander relish, paleo lamb recipe, Tandoori Spiced Rack of Lamb
Servings: 2 Serves
Calories: 650kcal
Cost: $35

Equipment

  • Food processor
  • Roasting Dish
  • Foil

Ingredients

Rack of Lamb Ingredients:

  • 1x 8-bone rack of lamb
  • 1 tsp coconut oil
  • 5 cm knob ginger
  • 4 garlic cloves
  • 2 green chillies deseeded and chopped
  • Zest and juice 1 lime
  • 2 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cinnamon
  • 100 ml full fat unpasteurised yoghurt*
  • 2 onions sliced into wedges

For the relish:

  • 1 handful fresh mint
  • 1 handful fresh coriander
  • 1 green chilli deseeded and chopped
  • 2.5 cm fresh ginger
  • ½ clove garlic
  • 1 tsp honey
  • Zest and juice 1 lime
  • 2 tbsp apple juice

Instructions

  • Prepare the Marinade: In a food processor, whizz together all of the ingredients apart from the lamb, yoghurt, and onions to make a paste. Stir into the yoghurt, then rub the marinade all over the lamb. Leave to marinate for 24 hours.
  • Preheat the Oven: Preheat your oven to 190C / 375F. Line a roasting dish with foil and arrange the onion slices at the bottom. Rest the rack of lamb on top of the onions.
  • Roast the Lamb: Roast the lamb for approximately 30 minutes for medium-rare.
  • Make the Relish: Meanwhile, make the relish by blitzing all the ingredients together in a food processor.
  • Serve: Serve the lamb alongside the mint and coriander relish and a salad of your choice.

Notes

*For a dairy-free option, use one can of coconut milk. Chill the coconut milk in the fridge overnight, then spoon out the thick coconut ‘cream’ to use in place of yoghurt.

Why Lamb Is Perfect for a Tandoori Marinade

Traditionally, tandoori-style dishes are made with yoghurt-based marinades, but in this Paleo version, we skip the dairy and rely on lemon juice and olive oil to tenderise the lamb and allow the spices to permeate the meat. Lamb’s natural richness stands up beautifully to the complex layers of spices typically found in Indian cooking — like cumin, coriander, paprika, and turmeric.

The marinade creates a crust that chars and caramelises in the oven, giving the impression of authentic tandoor cooking. Meanwhile, the inside remains juicy and pink. For a Paleo lifestyle that values nutrient density and real food, lamb is an excellent source of complete protein, healthy fats, and important vitamins and minerals like iron, zinc, and B12.

Choosing the Right Cut of Lamb

The rack is one of the most tender and flavourful cuts of lamb, and it also happens to be one of the easiest to cook. An 8-bone rack will usually feed two people generously, especially if you’re serving it with sides. Look for grass-fed lamb whenever possible for optimal nutrition and flavour. You can ask your butcher to French-trim the rack, which means cleaning the bones for a more elegant presentation — it’s not essential, but it does make the finished dish look restaurant-worthy.

Making the Tandoori Marinade

The tandoori marinade is the heart of this recipe. It’s packed with warming spices that not only add flavour but also offer health benefits. Here’s a look at the core spices you’ll be using:

  • Cumin: Adds depth and earthiness, while also aiding digestion.
  • Coriander: Offers a slightly citrusy note that balances the heat.
  • Paprika: Brings colour and gentle sweetness.
  • Turmeric: Known for its anti-inflammatory properties, it adds warmth and vibrancy.
  • Chilli powder or cayenne: Optional, but adds a gentle kick if you like a bit of heat.
  • Garlic and ginger: Freshly grated, they bring punch and aroma.

Combined with lemon juice and olive oil, the marinade becomes a flavour-packed paste that you rub all over the lamb rack. Ideally, let it marinate for a few hours or overnight, but even 30 minutes will make a difference if you’re short on time.

How to Cook the Rack of Lamb

Cooking a lamb rack is simpler than it looks. The goal is to achieve a nice sear on the outside while keeping the inside medium-rare. Here’s a quick guide:

  1. Preheat your oven to 200°C (or 180°C fan-forced).
  2. Sear the lamb in a hot oven-safe skillet for 2–3 minutes on each side to create a crust.
  3. Transfer the pan to the oven and roast for around 15–20 minutes, depending on your preferred doneness.
  4. Use a meat thermometer: For medium-rare, aim for an internal temp of 55–58°C before resting.
  5. Rest the meat for 10 minutes, tented in foil, before slicing between the bones to serve.

This method ensures the lamb stays juicy, and the spice crust turns golden and slightly charred.

Herb Relish: The Perfect Finishing Touch

This lamb wouldn’t be complete without the cooling, vibrant herb relish. A blend of fresh mint and coriander with lemon juice, garlic, and olive oil, it cuts through the richness of the lamb and balances the warmth of the spices. Think of it as a fresh, dairy-free nod to traditional raita or green chutney.

The herb relish can be made in a mortar and pestle or a small food processor. It only takes a few minutes but adds freshness and complexity to every bite. You could also spoon any leftovers over grilled vegetables or use it as a salad dressing base.

What to Serve With Tandoori Lamb Rack

This dish is bold and satisfying on its own but pairs wonderfully with a variety of Paleo-friendly sides. Here are a few suggestions to complete the meal:

  • Cauliflower rice: Spiced with cumin seeds and turmeric for a fragrant, fluffy base.
  • Roasted sweet potatoes: Their natural sweetness complements the spice of the lamb.
  • Grilled vegetables: Eggplant, zucchini, and capsicum grilled with olive oil and sea salt.
  • Simple cucumber salad: Tossed with lemon juice and fresh herbs to cool the palate.

For a dinner party or festive occasion, you can serve this lamb as a centrepiece dish. Slice between the bones for “chops” and arrange them on a platter with the herb relish on the side. It’s beautiful, fragrant, and makes for an interactive, finger-licking meal.

Perfect for Dinner Parties or Weekend Meals

This Tandoori Spiced Rack of Lamb with Mint and Coriander Relish is a delightful dish perfect for special occasions or a sumptuous dinner at home. Moreover, the combination of spices and herbs creates a rich and aromatic flavour that will impress your guests.

Even though it feels like a dish worthy of a special occasion, it’s actually quite practical for a weekend dinner. The marinade can be made in advance, and once the lamb goes into the oven, there’s minimal hands-on time required. That means more time for you to enjoy a glass of wine (or sparkling water with lime) while the flavours work their magic in the kitchen.

Leftovers and Storage Tips

While it’s likely you won’t have leftovers, if you do, they’re delicious cold the next day. Wrap any remaining lamb tightly and store in the fridge for up to two days. The cold slices make a great protein addition to lunch salads or wrapped in lettuce cups with extra relish. You can also gently reheat them in a covered pan over low heat with a splash of broth or water to keep them moist.

Final Thoughts

This Paleo tandoori-style lamb is everything you want in a dish: flavourful, simple, elegant, and nourishing. It showcases the power of spice, the value of high-quality meat, and the satisfaction that comes from cooking real food with care. Whether you’re new to Paleo or have been on this path for years, recipes like this prove that healthy eating can still be decadent and full of flavour.

Have you tried this recipe? I’d love to hear your thoughts and any variations you made. Share your experience in the comments below!

Tandoori Spiced Rack of Lamb with Mint and Coriander Relish paleo recipe

Spicy Almond Lamb – Rich & Warming Dinner

When it comes to impressing guests at a barbecue or enjoying a flavour-packed Paleo dinner at home, this Spicy Almond Lamb recipe is one of my favourites. The secret lies in the marination — the longer you allow the lamb to soak in those delicious, warming spices and rich almond flavours, the better the end result. If you can prep this a day ahead, you’ll be rewarded with an intensely savoury dish that has depth, warmth, and just the right amount of spice.

Lamb has long been a hero protein in the Paleo world, appreciated not only for its rich taste but also for its nutritional value. Packed with iron, zinc, and B vitamins, it’s a brilliant choice for those looking to maintain strength and energy on a grain-free, dairy-free lifestyle. This recipe elevates lamb even further with the addition of almond meal — a nutty, slightly sweet ingredient that creates a wonderful crust and helps lock in the juicy flavours during cooking.

spicy_almond_lamb_steaks_recipe_paleo_diet
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5 from 2 votes

Recipe: spicy almond lamb

Experience the rich, flavorful delight of Spicy Almond Lamb, perfect for your next barbecue. This paleo-friendly recipe uses almond meal, fresh mint, and a blend of spices to create a marinade that infuses the lamb steaks with incredible taste. Prepare the day before for best results and enjoy a tender, aromatic dish that pairs perfectly with salads and other BBQ favorites.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Barbecue, Paleo
Keyword: almond marinated lamb, BBQ lamb, grilled lamb steaks, paleo lamb recipe, spicy almond lamb
Servings: 3 serves
Calories: 350kcal
Cost: $20

Equipment

  • Mixing bowl
  • Barbecue grill
  • Brush

Ingredients

  • 1/3 cup of extra virgin olive oil
  • juice of one lemon
  • handful fresh mint chopped
  • 1 tablespoon almond meal
  • 1 tablespoon lemongrass finely chopped
  • 1 tablespoon coriander
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 6 lamb steaks

Instructions

  • Mix the Marinade: In a bowl, combine the olive oil, lemon juice, chopped mint, almond meal, lemongrass, coriander, garam masala, and cumin. Mix well until thoroughly combined.
  • Marinate the Lamb: Add the lamb steaks to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl and refrigerate for at least 4 hours, or overnight for best results.
  • Prepare the Barbecue: Preheat your barbecue grill to medium-high heat.
  • Grill the Lamb: Place the marinated lamb steaks on the grill. Brush with the remaining marinade occasionally while cooking. Grill the lamb until it is tender and cooked through, about 10 minutes on each side depending on thickness.
  • Serve and Enjoy: Serve the spicy almond lamb steaks hot, paired with a fresh salad and other barbecue favorites like paleo sausages and homemade burgers.

Why Almonds Work So Well with Lamb

Almond meal is one of those Paleo pantry staples that works wonders in both sweet and savoury recipes. In this dish, it acts almost like a breadcrumb substitute, helping the spice mix stick to the lamb and creating a lovely texture once grilled. Almonds are also a fantastic source of healthy fats, magnesium, and vitamin E — so you’re getting nutrition as well as flavour.

Pairing almonds with lamb adds a unique contrast that enhances the richness of the meat while adding a subtle nutty undertone. It’s a perfect marriage of textures and tastes that will leave everyone at the table asking for seconds.

The Importance of Marination

One of the standout elements of this recipe is the spice rub and marinade. A combination of garlic, chilli, fresh herbs, and lemon brings brightness to the dish, balancing out the richness of the lamb and almonds. Leaving the lamb to marinate overnight not only tenderises the meat but also ensures every bite is infused with deep, aromatic flavour. If you’re short on time, a couple of hours will do, but overnight is ideal.

Use a shallow dish or ziplock bag to ensure the marinade coats the lamb evenly. Turn it occasionally if you can, especially if you're prepping ahead of time. It’s also best to bring the lamb to room temperature before grilling to ensure it cooks evenly.

Cooking Tips for Perfect Lamb

Whether you’re grilling outdoors or using a cast-iron skillet indoors, high heat is essential for getting that caramelised crust on the lamb. Searing the outside helps lock in the juices, while the almond meal provides a beautiful golden finish.

For medium-rare lamb, aim for an internal temperature of about 60°C. If you prefer it more well-done, go up to around 70°C. Resting the lamb after cooking is crucial — give it at least 10 minutes to allow the juices to redistribute throughout the meat before slicing.

Serving Suggestions

This dish is perfect as the centrepiece of a Paleo barbecue or summer dinner party. It pairs beautifully with a fresh garden salad, grilled vegetables, or a light cucumber and mint yoghurt-style dip made with coconut cream for a dairy-free alternative.

If you're going all out for a Paleo BBQ, serve it alongside classics like homemade Paleo sausages and sweet potato burgers. For an extra splash of colour and nutrition, a beetroot and orange salad makes a beautiful side. And don’t forget a bowl of washed mixed greens tossed with lemon and olive oil.

Leftovers and Storage

If you happen to have any leftovers (though it’s unlikely!), this lamb keeps well in the fridge for up to three days. You can slice it thinly and serve cold in lettuce wraps with avocado and a squeeze of lime for a delicious next-day lunch. Alternatively, reheat gently and serve over a bed of cauliflower rice for a quick midweek dinner.

Make It Your Own

This recipe is wonderfully adaptable. If you’re not a fan of chilli, simply reduce or omit it for a milder version. Add smoked paprika or cumin for extra depth, or experiment with rosemary or thyme for a more Mediterranean feel. For an extra punch, stir a little grated fresh ginger into the marinade. And if you prefer a different cut, this recipe also works beautifully with lamb chops or even diced lamb skewers.

Final Thoughts

This Spicy Almond Lamb is more than just a Paleo barbecue dish — it’s a celebration of flavour, texture, and nutrition. With its rich marinade, satisfying crunch from the almond meal, and melt-in-your-mouth lamb, it ticks every box for a memorable meal.

Whether you’re serving it up for friends, family, or simply treating yourself to a delicious dinner, this dish is sure to become a staple in your Paleo repertoire. Don’t forget to let me know in the comments how it turned out for you and share any creative twists you tried. Happy grilling!

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Jamaican Goat Curry in the Slow Cooker

Ever tried goat? I’ll admit, it can be a bit of a challenging meat. It took me quite a few visits to my butchers before I finally learnt how to use it properly. Through experimenting, I’ve learnt that it requires an extended, slow cooking method in order to make it tender. The meat itself is incredibly flavoursome, and excellent when paired with bold flavours. Goat Curry is a popular dish in the Caribbean, so that’s exactly where my influences came from when creating this recipe.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min
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5 from 2 votes

Slow Cooker Jamaican Goat Curry

This Jamaican-inspired goat curry is rich and flavourful, made tender through slow cooking. Goat meat pairs excellently with bold spices, creating a delicious Caribbean dish that's perfect for dinner.
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Dinner
Cuisine: Caribbean, Jamaican
Keyword: Caribbean goat curry, Goat curry, Jamaican curry, slow cooker recipe
Servings: 4 Serves
Calories: 350kcal
Cost: $25

Equipment

  • Large pan
  • Slow cooker

Ingredients

  • 1 tbsp coconut oil
  • 1 large white onion finely diced
  • 8 garlic cloves crushed
  • 100 g ginger grated
  • 4 scotch bonnet chillies use less if you prefer your curries less spicy, deseeded and chopped
  • 1 tbsp ground allspice
  • 1 tsp cumin
  • 1 tsp coriander
  • 500 g goat shoulder meat chopped into cubes
  • A few sprigs fresh thyme
  • 4 bay leaves
  • 1 x 400ml can chopped tomatoes
  • 400 ml beef stock
  • Juice of half a lime
  • Fresh coriander for garnish
  • Salt & pepper to taste

Instructions

  • Sauté the Aromatics: Heat the coconut oil in a large pan. Add the diced onion and sauté for 5 minutes until softened. Add the garlic, ginger, and chilli, and cook for another 2-3 minutes.
  • Brown the Meat: Add the goat meat to the pan and lightly brown on the outside. Throw in the allspice, cumin, and coriander, ensuring the meat is evenly coated.
  • Transfer to Slow Cooker: Transfer the contents of the pan into your slow cooker. Add the thyme, bay leaves, chopped tomatoes, and beef stock, and stir. Cover, and cook on low for 6-8 hours.
  • Finish and Serve: When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

Notes

  • Adjust the number of scotch bonnet chillies based on your spice preference.
  • This curry pairs well with steamed vegetables or cauliflower rice.
  • Goat meat can be substituted with lamb if preferred.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Why Choose Goat Meat?

Goat meat, while less common in Western kitchens, is one of the most widely consumed red meats globally. It’s incredibly lean, lower in fat and cholesterol than beef, pork, or lamb, and high in protein, iron, and B vitamins. For anyone following a Paleo lifestyle, it fits right in — especially if you can source pasture-raised or organic goat. Because of its lower fat content, it benefits from gentle, moist cooking methods to really shine.

What Makes Jamaican Goat Curry So Special?

Jamaican cuisine is known for its rich, bold, and aromatic spices. When applied to goat meat, these flavours complement the natural richness of the meat and balance it with warmth, heat, and depth. The traditional blend typically includes allspice, thyme, ginger, and Scotch bonnet chillies. In this Paleo version, we skip any sugar, legumes, or processed ingredients — but the essence of the dish remains intact: deeply satisfying, fragrant, and hearty.

Slow Cooking: The Secret to Tender Goat

One of the most important things to know when working with goat is that it really needs time. This is not a cut-and-fry kind of meat. It thrives when it’s left to gently bubble away for hours, allowing the connective tissue to soften and the meat to fall off the bone. A slow cooker or crockpot is ideal, but you can also use a heavy cast-iron pot on the stovetop or in the oven on low heat. In fact, letting the curry cook low and slow ensures all the spices have time to mingle and infuse every bite.

What to Serve with Jamaican Goat Curry

While traditional versions may come with rice and peas, in keeping with a Paleo approach, there are plenty of satisfying alternatives:

  • Cauliflower rice – a light, low-carb substitute that soaks up the sauce beautifully.
  • Mashed sweet potato – offers a slightly sweet contrast to the spices in the curry.
  • Roasted plantains – a nod to Caribbean tradition, and a delicious, naturally sweet pairing.
  • Steamed greens or sautéed spinach – a nutrient-dense and colourful addition to your plate.

Tips for Cooking with Goat

Here are a few extra tips to help make your Jamaican Goat Curry a consistent success:

  • Brown the meat first: A quick sear in a hot pan before transferring to the slow cooker helps add depth and a slight caramelised flavour.
  • Let the curry rest: Like most curries, the flavour improves even more if you let it sit overnight and reheat the next day. Great for meal prep!
  • Remove excess fat: Goat is lean, but some cuts still contain connective tissue and bits of fat that are best trimmed before cooking.
  • Adjust the heat: If you’re sensitive to spice, reduce or omit the chillies — you can always add a little more later.

Customise Your Spice Blend

Every Jamaican household has its own version of curry goat, and you can easily make this recipe your own by adjusting the spice blend. Common additions include:

  • Fresh ginger and garlic
  • Ground cumin and coriander
  • Bay leaves and cinnamon
  • Lime juice or zest for brightness

Feel free to play around with what you have in your pantry — just keep the bold, earthy base flavours intact for that authentic Jamaican taste.

Where to Buy Goat Meat in Australia

Goat meat is increasingly available in Australia, especially from independent butchers, farmers markets, and online meat suppliers. Some areas with larger African, Caribbean, or Middle Eastern communities also have specialty butchers who carry goat regularly. Ask your local butcher if they can source it for you — many are happy to bring it in upon request. Look for cuts like shoulder, neck, or leg, which are best for slow cooking and rich stews like this one.

Leftovers and Freezing

This curry stores beautifully, and in fact, the flavour often improves after a day or two. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze in portioned containers for up to 3 months. To reheat, simply warm on the stovetop over low heat until bubbling, or microwave gently, adding a splash of water if the sauce has thickened too much.

A Dish Worth Sharing

If you’re entertaining friends who’ve never tried goat before, this is a fantastic recipe to showcase it. It’s warming, generous, and pairs perfectly with all sorts of sides and condiments. Serve it at your next dinner party or family lunch, and you might convert a few goat-sceptics in the process!

Goat: A Sustainable Choice

Beyond its culinary appeal, goat meat is also a more sustainable red meat option. Goats require less feed and water compared to cattle, and they can graze in arid conditions unsuitable for other livestock. Supporting local goat farmers contributes to more diverse, regenerative agricultural practices — all while enjoying a delicious, nutrient-rich meal that supports your health.

Try It and Let Me Know

If this recipe has inspired you to try goat for the first time, or if you’ve already made your own twist on this dish, I’d love to hear about it. Share your feedback or variations in the comments below — and don’t forget to let me know if you’ve found any other unusual meats that are worth slow-cooking Paleo-style!

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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.

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min
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5 from 3 votes

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.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Caribbean, Paleo
Keyword: Caribbean cuisine, Caribbean lamb curry, lamb and squash curry, paleo curry
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!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

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.

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