This dish, popular in the Awadhi cuisine, is characterized by a slow-cooked method and a blend of spices that create a rich, flavorful gravy. The meat is exceptionally tender, and the dish is often garnished with fresh cilantro and ginger.

1. It's a type of stew.
2. It's cooked over a low flame for an extended period.
3. It often contains mutton or lamb.
4. It originates from the Lucknow region.