Spleen Curry (India)
Spleen Curry, known as 'Tilli Masala' or 'Bhurji' in parts of India, is a savory dish made from diced or minced goat or lamb spleen. It is typically cooked with a rich blend of onions, tomatoes, ginger, garlic, and traditional Indian spices like turmeric, coriander, and garam masala. This dish is a popular example of Indian offal cuisine, often found in home kitchens and local eateries.
🍽️ Nutrition at a glance
Spleen Curry is a high-protein, low-carbohydrate dish that is also a significant source of iron and other essential minerals. A typical serving provides a substantial amount of protein with a moderate calorie count, making it a nutrient-dense meal.
Nutrition breakdown
| Calories | 320 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 680 mg |
| Iron | 12 mg |
| Vitamin B12 | 18 mcg |
| Zinc | 5 mg |
| Selenium | 45 mcg |
| Phosphorus | 320 mg |
| Niacin (B3) | 8 mg |
| Vitamin C | 15 mg |
| Potassium | 380 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, consuming organ meats like spleen reflects a traditional approach to 'nose-to-tail' eating, minimizing waste and maximizing nutrition. Nutritionally, spleen is exceptionally rich in heme iron, which is more easily absorbed by the body than plant-based iron sources.
