| 词条 | Lunggoi Katsa |
| 释义 |
| name = Lunggoi Katsa | image = | caption = | alternate_name = | country = Tibet | region = | creator = | course = | type = Stew | served = | main_ingredient = Sheep's head, curry, fennel, monosodium glutamate, salt | variations = | calories = | other = }} In Tibetan cuisine, Lunggoi Katsa is stewed sheep's head, with curry, fennel, monosodium glutamate and salt.[1] See also
References1. ^{{cite book|last1=Li|first1=Tao|last2=Jiang|first2=Hongying|title=Tibetan customs|url=https://books.google.com/books?id=k5L0TQjLGgUC&pg=PA36|accessdate=5 August 2011|year=2003|publisher=五洲传播出版社|isbn=978-7-5085-0254-0|page=35}} {{Tibet-cuisine-stub}} 2 : Tibetan stews|Lamb dishes |
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