Lamb Lung Curry
Lamb lung curry is a hearty, aromatic stew made by slow-cooking tender pieces of lamb lung in a rich, spiced gravy. The dish typically features a base of onions, tomatoes, ginger, garlic, and a blend of warming spices like turmeric, cumin, and coriander. It is a traditional and resourceful comfort food found in various forms across South Asian and Middle Eastern cuisines.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carbohydrate meal with a moderate to high fat content, depending on the preparation. It is a good source of iron, zinc, and B vitamins, particularly B12, and a single serving can range from 350 to 450 calories.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 28 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 680 mg |
| Vitamin B12 | 15 mcg |
| Iron | 6 mg |
| Zinc | 5 mg |
| Selenium | 25 mcg |
| Niacin (B3) | 8 mg |
| Phosphorus | 300 mg |
| Potassium | 450 mg |
| Vitamin C | 10 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lamb lung curry is a prime example of nose-to-tail eating, a sustainable practice that utilizes the entire animal and is cherished in many culinary traditions. Nutritionally, organ meats like lung are nutrient-dense, offering a concentrated source of essential nutrients not as abundant in muscle meat.
