This dish, originating from the Awadhi cuisine, is characterized by its slow-cooked meat, typically mutton, in a rich and fragrant gravy. It's named after the cooking vessel itself, and the method involves sealing the pot to allow the flavors to meld perfectly.

1. The vessel used in cooking is also the name of the dish.
2. It is often slow-cooked.
3. It is a popular dish of the Awadhi cuisine
4. The primary ingredient is often mutton.