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Mutton curry (also referred to as kosha mangsho, [1] lamb curry, [2] or goat curry [3] [4]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [5] The dish is found in different variations across all states, countries and regions of the Indian subcontinent and the Caribbean .
Kokoretsi – Grilled lamb or goat intestines [16] Mutton korma – Dish originating in the Indian subcontinent; Mannish water – Goat soup in Jamaican cuisine [17] Maraq – Type of food; Marathi – Cuisine of the Marathi people from Maharashtra, India Tambda Rassa; Mutton Momo – Dumpling in Tibetan and Nepali cuisine
Goat curry (Malay: kari kambing, Indonesian: kari kambing or gulai kambing), curried goat, or curry goat is a curry dish prepared with goat meat, originating from the Indian subcontinent. The dish is a staple in Southeast Asian cuisine , Caribbean cuisine , and the cuisine of the Indian subcontinent .
Maghaz (Hindi: मग़ज़, Urdu: مغز, Bengali: মগজ [1]), also known as Bheja (Hindi: भेजा, Urdu: بھیجا), [2] is an offal dish, originating from the Indian subcontinent, popular in Pakistani, Bangladeshi, and Indian cuisine. It is the brain of a cow, goat or sheep served with gravy.
Keema matar (English: "peas and mince"), [24] also rendered "keema matar", is a dish from the Indian subcontinent, made from minced meat and peas. Kosha mangsho (also referred to as Mutton curry or lamb curry [25]) is a dish that is prepared from goat meat (or sometimes lamb meat) and vegetables. [26] [27] [28]
Paya is a traditional food from South Asia. [1] It is served at various festivals and gatherings, or made for special guests. Paya means 'leg'/'feet' in Hindi and Urdu languages. [2] The main ingredients of the dish are the trotters of a cow, goat, buffalo, or sheep, cooked with various spices.
Bengali cuisine is the culinary ... goat's meat and number of spices and nuts. The restaurant has become an integral part of Dhakaiya culture. ... Indian Chinese food ...
While having unique traits, Bangladeshi cuisine is closely related to that of surrounding Bengali and North-East Indian, with rice and fish as traditional favorites. Bangladesh also developed the only multi-course tradition in South Asia. It is known as Bangaliketa styled cuisine. Bangladeshi food is served by course rather than all at once.