In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.[1]
Type | Stew |
---|---|
Place of origin | Tibet |
Main ingredients | Sheep's head, curry, fennel, monosodium glutamate, salt |
In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.[1]
Type | Stew |
---|---|
Place of origin | Tibet |
Main ingredients | Sheep's head, curry, fennel, monosodium glutamate, salt |