A quintessentially Hyderabadi side dish made with mutton mince and curd. It is a process of slow cooking similar to the process of dum covering the vessel tightly with a lid. The steam should not escape and do not keep opening the lid in between frequently as we do during our routine cooking. Open the lid only after a heavenly aroma emanates in the kitchen signalling the completion of cooking. This process of slow cooking makes all the difference and gives an explicit flavour and aroma to this dish. Enjoy this melt in mouth nawabi side dish with naans and pulaos.