Slow-Cooked Lamb Flap Curry
Slow-Cooked Lamb Flap Curry is a rich, aromatic dish featuring tender pieces of lamb flap (belly) simmered in a spiced coconut milk gravy. Originating from Southeast Asian culinary traditions, particularly in Malaysia and Indonesia, it's a beloved comfort food often enjoyed with steamed rice.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbs from the coconut milk and any added potatoes or onions. A typical serving provides a good source of iron, zinc, and B vitamins, with a calorie range of approximately 500-600 kcal.
Nutrition breakdown
| Calories | 550 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 44 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Iron | 3.5 mg |
| Zinc | 6.2 mg |
| Vitamin B12 | 2.8 mcg |
| Niacin (B3) | 7.5 mg |
| Potassium | 420 mg |
| Phosphorus | 210 mg |
| Selenium | 22 mcg |
| Manganese | 0.8 mg |
Per 1 cup (250 g) · estimated, varies by recipe
💡 What's interesting
The slow-cooking method is key, as it breaks down the collagen in the lamb flap, rendering it exceptionally tender and allowing the spices to deeply penetrate the meat. Nutritionally, the coconut milk adds healthy medium-chain triglycerides (MCTs) alongside its rich flavor.
