I am a popular dish from the Awadhi cuisine, known for my slow-cooked meat and a rich, aromatic gravy. My name translates to 'stew' or 'broth'. What am I?

1. I am traditionally cooked in a 'handi,' a deep, thick-bottomed pot.
2. My key ingredients include meat, usually mutton or lamb, yogurt, and a variety of spices.
3. I am often garnished with fresh coriander and ginger.
4. I am not to be confused with a curry; my gravy is usually much thicker.