Lamb Kidney Curry
Lamb Kidney Curry is a rich, aromatic dish where tender pieces of lamb kidney are simmered in a spiced gravy, typically featuring onions, tomatoes, and a blend of warming spices like cumin, coriander, and turmeric. It is a traditional preparation found in various forms across South Asian cuisines, particularly in Indian and Pakistani cooking, where offal is valued for its flavor and texture.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal, with the lamb kidneys providing a significant source of lean protein and essential minerals. A typical serving offers a substantial amount of protein and iron, with a moderate calorie count that comes primarily from protein and fat.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 650 mg |
| Vitamin B12 | 27 mcg |
| Selenium | 140 mcg |
| Iron | 6 mg |
| Zinc | 5 mg |
| Phosphorus | 320 mg |
| Riboflavin (B2) | 2.1 mg |
| Niacin (B3) | 10 mg |
| Potassium | 380 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish showcases a nose-to-tail eating philosophy, utilizing organ meats to create flavorful, nutrient-dense meals. Nutritionally, lamb kidneys are an exceptionally concentrated source of vitamin B12 and selenium, far exceeding the levels found in many muscle meats.
