This dish, originating from the Indian subcontinent, is a dry curry cooked with meat (often lamb or goat), onions, yogurt, garlic, ginger, and aromatic spices such as cardamom, cloves, cinnamon, bay leaves, and coriander. It's known for its rich, dark brown color, developed during slow cooking which caramelizes the onions and intensifies the spices. The name itself means 'browned meat'. Though variations exist, it's traditionally not fiery hot, emphasizing flavor over heat.

1. The name translates to 'browned meat'.
2. The dish is characterized by slow cooking and caramelized onions.
3. Commonly uses lamb or goat.
4. Features aromatic spices but isn't known for being excessively spicy.