Bhutton, prepared by this Nepali restaurant using either goat or chicken, is scarcely attributed online, at least in English.
The word seems to be a cognate of bhutua, or bhutuwa, a dish of slow-cooked organ meats served in the northern Indian state of Uttarakhand, which borders Nepal. "Bhutua" means "a sharing," according to one recollection of mountain meal memories, perhaps along the survivalist lines of "whatever you've got, put in the pot." In this serving of goat bhutton (above, about $9), we've got liver and tripe, and probably other offal, too.
Also shown: spicy, dry-cooked choila buffalo (about $8), procured for takeout by the same dining buddy. At bottom, from a return visit, is a thali ($11) whose featured protein, the dark mass at the two o'clock position, was fried catfish. The bhutton that day (not shown) was chicken, made with liver and gizzards.
Hamro Bhim's Cafe
74-10 37th Rd. (74th-75th Sts.), Jackson Heights, Queens