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paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Jamaican Goat Curry in the Slow Cooker

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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!

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Caribbean Lamb & Squash Curry (Paleo)

3 Comments

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
Print Recipe
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.