paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Recipe: Slow Cooker Jamaican Goat Curry

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.

Goat Curry  Ingredients:

  • 1 tbsp coconut oil
  • 1 large white onion, finely diced
  • 8 garlic cloves, crushed
  • 100g 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
  • 500g goat shoulder meat, chopped into cubes
  • A few sprigs fresh thyme
  • 4 bay leaves
  • 1 x 400ml can chopped tomatoes
  • 400ml beef stock
  • Juice half a lime
  • Fresh coriander

 Goat Curry How To:

1)    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.

2)    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.

3)    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.

4)    When ready to serve, squeeze in the lime juice and garnish with plenty of fresh coriander.

paleo recipe slow cooker Jamaican goat curry crockpot dinner-min

Paleo Diet Recipe Primal Caribbean Lamb and Squash Curry-min

Recipe: 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.

Caribbean Lamb and Squash Curry Ingredients:

  • 500g 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
  • 2cm 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

Caribbean Lamb and Squash Curry How To:

1)     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.

2)     Add the 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.

3)     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.

4)     Check the squash is completely tender, then serve garnished with some fresh coriander.

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