Lung curry
Lung curry is a traditional South Asian dish, particularly popular in parts of India and Pakistan, where slow-cooked lung meat (often from goat or lamb) is simmered in a rich, aromatic gravy of onions, tomatoes, and a blend of spices. The dish is known for its tender, slightly chewy texture and deep, savory flavor profile.
🍽️ Nutrition at a glance
This dish is a high-protein, low-carb meal, providing a substantial amount of iron and B vitamins, with a typical serving containing roughly 300-400 calories depending on the cut of meat and amount of oil used.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 20 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 650 mg |
| Iron | 6.5 mg |
| Vitamin B12 | 18 mcg |
| Potassium | 420 mg |
| Phosphorus | 310 mg |
| Zinc | 4.8 mg |
| Niacin (B3) | 8.2 mg |
| Selenium | 22 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it is a classic example of nose-to-tail eating, utilizing an organ meat that is both economical and nutrient-dense. Nutritionally, lung is an excellent source of heme iron, which is more easily absorbed by the body than plant-based iron.
