Tongue Curry
Tongue Curry is a flavorful and hearty dish where beef or lamb tongue is slow-cooked in a rich, aromatic curry sauce until tender. It typically features a blend of spices like turmeric, cumin, and coriander, along with onions, garlic, ginger, and tomatoes. This dish is popular in various cuisines, including Indian, Pakistani, and South African cooking.
🍽️ Nutrition at a glance
This dish is high in protein and healthy fats, with a moderate amount of carbohydrates depending on the sauce and any added sides. It is a good source of iron, zinc, and B vitamins, particularly B12. A typical serving can range from 350 to 500 calories.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 25 g |
| Carbs | 15 g |
| Fat | 22 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 800 mg |
| Iron | 4.5 mg |
| Vitamin B12 | 8.0 mcg |
| Zinc | 5.0 mg |
| Potassium | 350 mg |
| Phosphorus | 280 mg |
| Niacin (B3) | 8.0 mg |
| Vitamin B6 | 0.5 mg |
| Selenium | 30 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Using tongue in a curry is a traditional way to utilize a flavorful, nutrient-dense cut of meat that becomes exceptionally tender when slow-cooked. It's a great example of nose-to-tail eating, which is both sustainable and packed with nutrients.
