Braised Lamb Neck Curry
Braised Lamb Neck Curry is a rich, slow-cooked dish featuring tender lamb neck pieces simmered in a spiced, coconut-based gravy. It typically incorporates aromatic ingredients like lemongrass, galangal, and curry paste, with the long braising time ensuring the meat becomes succulent and flavorful. This dish is a comforting staple in various Southeast Asian cuisines, particularly in Thai and Malaysian cooking.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish due to the lamb and coconut milk, with a moderate amount of carbohydrates from the gravy and any added vegetables. It provides a good source of iron, zinc, and B vitamins, with a rough calorie estimate of 550-650 kcal per typical serving.
Nutrition breakdown
| Calories | 580 kcal |
| Protein | 35 g |
| Carbs | 12 g |
| Fat | 44 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 4.2 mg |
| Zinc | 6.8 mg |
| Potassium | 420 mg |
| Phosphorus | 280 mg |
| Vitamin B12 | 2.1 mcg |
| Niacin (B3) | 8.5 mg |
| Selenium | 22 mcg |
| Copper | 0.3 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, using lamb neck is a resourceful and flavorful choice, as the cut's connective tissue breaks down into a luscious, gelatinous texture during braising. Nutritionally, the combination of lamb and spices like turmeric offers anti-inflammatory benefits alongside its hearty protein content.
