In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.[1]

Lunggoi Katsa
TypeStew
Place of originTibet
Main ingredientsSheep's head, curry, fennel, monosodium glutamate, salt

See also

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References

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  1. ^ Li, Tao; Jiang, Hongying (2003). Tibetan customs. 五洲传播出版社. p. 35. ISBN 978-7-5085-0254-0. Retrieved 5 August 2011.