Translations:Kashmiri cuisine/67/en

Innards and offal

• Chuste, spicy dry curry of goat's intestines.
• Naihkala ta phendeir yakhean, certain parts of innards of sheep or goat, cooked with curd.
• Chhagael yakhean, testes of sheep or goat cooked in curd etc.
• Damin yakhean, tripe yakhni (curd curry).
• Bokavachi chhagael, kidneys and testes of goat or sheep.
• Charvan, cooked diced liver of sheep or goat.
• Choek charvan, sour diced liver of goat or sheep.
• Charvan oluv, curried liver and potatoes.
• Kalle maaz, goat's head meat.

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  Goshtabeh.

  Pachi ta heri rass, cooked legs with hoofs, and head of sheep or goat.