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In Indonesia, goat meat is popularly skewered and grilled as sate kambing, or curried in soups such as sup kambing and gulai kambing.Goat meat is also a major delicacy in Nepal, and both castrated (Khashi-ko-masu) and uncastrated (Boka-ko-masu) goats are sacrificed during Dashain, the largest annual celebrations in the country, as well as on other festive occasions.
Bhutun is made from the gut, Rakhti from the blood, Karji-marji from the liver and lungs, and the feet — Khutti — are often made into soup.
Sukuti is a kind of jerky, while Sekuwa is made from roasted meat and often eaten with alcoholic beverages.
In addition to these dishes, goat meat is often eaten as part of momos, thukpa, chow mein and other dishes in various parts of the country.
Taas is another popular fried goat meat dish in Nepal, particularly popular in Chitwan district of Nepal.
Goat meat or goat's meat is the meat of the domestic goat (Capra aegagrus hircus).
In France, goat meat from adults is often called chevon and cabrito, capretto, or kid when it is from young animals.
While "goat" is usually the name for the meat found in common parlance, producers and marketers may prefer to use the French-derived word chevon (from chèvre), since market research in the United States suggests that "chevon" is more palatable to consumers than "goat meat".Cabrito, a word of Spanish origin, refers specifically to young, milk-fed goat.In some parts of Asia, particularly India, Pakistan, Nepal, Sri Lanka and Bangladesh; the word "mutton" is sometimes used to describe both goat and sheep meat, despite its more specific meaning (limited to the meat of adult sheep) in the UK, US, Australia and other English-speaking countries. It can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi.On the Indian subcontinent, the rice dish mutton biryani uses goat meat as a primary ingredient to produce a rich taste."Curry goat" is a common traditional Indo-Caribbean dish.In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a "Khashi", a castrated goat with a meat that has richer taste and a milder, less gamey flavour.