This dish, originating from the Awadhi cuisine of Lucknow, is characterized by its slow-cooked, melt-in-your-mouth texture and aromatic blend of spices. It is traditionally prepared with finely ground meat, often lamb or goat, and flavored with ingredients like rose water, kewra essence, and saffron. The name itself suggests its key characteristic. Identify the dish:

1. Its name literally translates to 'melt-in-the-mouth'.
2. The dish is associated with the Nawabs of Lucknow.
3. It does not usually have a visible gravy, often served dry or semi-dry.
4. The process involves pounding and tenderizing the meat extensively.