Curried Lung
Curried Lung is a traditional offal dish made from beef or lamb lungs simmered in a rich, spiced curry sauce. It typically features ingredients like onions, garlic, ginger, tomatoes, and a blend of curry spices such as turmeric, cumin, and coriander. This dish is popular in various cuisines, including Indian, Pakistani, and South African cooking.
🍽️ Nutrition at a glance
This dish is high in protein and relatively low in carbohydrates, with a moderate fat content depending on the cut of meat and cooking oil used. It provides key nutrients like iron, vitamin B12, and selenium, and a typical serving contains roughly 250-350 calories.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 480 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18 mcg |
| Selenium | 32 mcg |
| Zinc | 4.2 mg |
| Phosphorus | 280 mg |
| Copper | 0.3 mg |
| Riboflavin (B2) | 0.4 mg |
| Niacin (B3) | 5.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, curried lung is a prime example of nose-to-tail eating, utilizing organ meats to create flavorful, economical meals. Nutritionally, lungs are exceptionally rich in iron and vitamin B12, making this dish a potent source of these essential nutrients.
