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Goat intestines spicy curry

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The goat intestines spicy curry is most scrumptious dish Hunzukz (People of Hunza) cook on the day of Youshayassheyas.

Goat Intestines

Goat Intestines are known as Yuling in Hunza

Youshayas Sheyas

Youshayas Sheyas is a custom of slaughtering an animal in the month of November. The word Youshayass refer to the animal and sheyas refers to the custom of slaughtering an animal.

In Hunza we specially raise animals for Youshayas which we then slaughtered in the November each year. We store the meat and use it in winter season for making curries and soups.
The trip and intestines can not be stored therefore, we cook them soon after the animal is butchered. Most people do not like them for the odor and the tiresome cleaning process but they tastes amazing when cooked.

There are two methods we use to cook goat intestines, the recipe mentioned below is the most common recipe but there is another special recipe of  tripe and intestines which is commonly known as Bilinisho.

Goat intestines spicy curry ingredients

Clean intestines
TomatoesAnimal Intestines curry
Ginger & Garlic Paste
Home dried chili powder
Salt to taste

For the recipe of goat intestines spicy curry recipe we use ginger and garlic paste for removing the remaining odor after washing the intestines in boiling hot water and scrubbing it well. You can add Chilies and salt according to your taste and  more tomatoes and onion for developing flavor. All of the ingredients are adjustable and can be varied according to the taste. The people of  Hunza cook food in large quantity and single-serving ratios almost doesn’t exist in Hunza cuisine.



  • Saute’ the onions
  • When the onions turns brown then add ginger and garlic paste.
  • Add clean intestine and fry them till they develop a brown color.
  • Add Chopped tomatoes, salt and chili powder to it.
  • Cook the mixture for few minutes and let the water released from the tomatoes dries out.
  • If you want to speedup the process, transfer the mixture to a pressure cooker.
  • Add enough water to submerge the mixture and pressurize it for almost 10 minutes.
  • Serve the dish with some freshly chopped chili and coriander.
  • Serve this deliciously yummy dish with Hunza flatbread (Khamali) or traditional a sourdough flatbread called Bagoundo.

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