Lamb Galouti Kebab with Chutney & Burnt Onion Raita

Use the same weight; cook as directed, allowing extra time if bone-in.

Use the same weight; practically the same cut, so follow the recipe timings.

Use the same weight; fattier and softer, so skim fat and cook 10–15 minutes longer.

Grind deseeded dried pods to an equal weight of powder; gives identical vivid red colour and gentle warmth.

Use 25% of the weight mixed with sweet paprika for colour; straight red chilli powder is substantially hotter and will make the dish fiery.

Use one-third of the weight; the sauce will be less intensely red and notably sharper in heat.

Use the same weight, choosing the coriander element if available. If only basil is available, expect a sweeter, more aniseed flavour.

Use the same weight. Basil is sweeter and more aromatic in a different way; add near the end so it keeps its perfume.

Use 1.5 times the weight and reduce other liquid slightly; it is less fresh and more concentrated, so taste before adding more.

Use 10 to 15% of the weight (about 1/4 teaspoon per chilli); imparts dry pungent heat and reddens the dish without the grassy crunch.

Use 1 dried pod per fresh green chilli; snap in half and temper in hot oil for a deeper, toastier heat.

Use 50% of the weight mixed with equal parts ground coriander and a pinch of ground cinnamon, ground cloves, and ground green cardamom. Sprinkle near the end for a warming finish.

Use 75% of the weight. Simmer briefly in the gravy; imparts roasted warmth and complexity, though it adds a slight tang and earthy lentil undertone.

Use the same weight; it is effectively the same ingredient and works well as a tenderiser or thickener.

Use the same weight; blend peeled, deseeded firm papaya to a smooth paste.

Blend an equal weight of peeled, deseeded raw papaya to a paste; add a little water only if needed.

Use the same weight; loosen with 1–2 tbsp water if thick. It is slightly grainier and less sweet, so the gravy will be a little less rich.

Use the same weight; blend with about 2 tbsp water per 25 g to make a paste. It thickens well but gives a coarser, less silky gravy.

Use 80% of the weight and thin with water. It has a stronger roasted flavour, so use in dishes where that is welcome.

Use equal weight, finely sliced. Shallots soften and brown faster, giving a slightly sweeter and more delicate base to curries.

Use 80% of the weight, finely shredded and browned slowly with a pinch of asafoetida. Replicates the bulk and natural sweetness in gravies without allium.

Use 75-100% of the weight, added off the heat. Floral but rose-scented, not screwpine.

Use 50-60% of the weight and reduce sugar by about the same amount. Sweet and pink-rose flavoured.

Steep 2-3 threads in 10 ml warm milk for every 10 g kewra water. Different, richer aroma.

If using kewra water, use 50% of the volume specified; it is intensely floral and pungent, so add drop by drop to avoid overpowering.

Use 0.5 g ground spice for every 5 ml rosewater. Adds warm, perfumed top notes, shifting the aroma from floral to sweet spice.

Steep 1 g dried petals in 15 ml hot milk or water for 10 minutes, strain, and stir in for a subtle, natural floral note.

Use 15% of the saffron's weight. Replicates the bright yellow colour well, but lacks the floral, earthy depth; use sparingly to avoid bitterness.

Use a few drops combined with a tiny pinch of ground turmeric to mimic both the regal floral aroma and the golden hue.

Use the same weight. It is slightly coarser, so stir a little longer to dissolve; in baking, grind briefly if a fine texture matters.

Use the same weight, but dissolve it earlier as it is coarser. It adds a light caramel note and a little colour.

Use the same weight; crush or grate jaggery first. It darkens the dish and adds molasses flavour, so reduce other liquid slightly.

Use thin sheets at about the same weight to wrap the filling. It is salty and cured, so reduce added salt; it melts similarly but adds a porky cured note.

Cut very thin sheets and use at the same weight to wrap. It is not lacy and will not hold as neatly; tie or skewer and expect a coarser result.

Brush 10–15 g melted butter or ghee over the filling instead of wrapping. It keeps things moist but gives no caul-fat casing or rendering effect.

Use 1:1 by weight. Handles high-heat frying identically and introduces a very subtle, pleasant nuttiness.

Use 1:1 by weight. Yields a much richer, authentic aroma and a glossy, heavier mouthfeel.

Use 1:1 by weight. Heat until smoking, then cool slightly before cooking to temper its intensely pungent, sharp mustard kick.

Use about 30% of the weight of fresh mint. Rub between your palms to crush before stirring in; the flavour will be more intensely herbal and less bright.

Use equal weight, finely chopped. Adds fresh citrusy green notes, but lacks the cooling menthol lift.

Use the same weight; more minty and less coriander.

Use the same weight; more sour, so adjust salt.

Use the same weight; sharper and sourer.

Use the same weight; stir in a little fried onion and a pinch of chaat masala if you have them. It is fresher and lacks the burnt-onion smokiness.

Use the same weight; thicker and richer, so loosen with a spoon of water. Same dairy base but no burnt onion.

Use the same weight; it gives a cool mint flavour instead of smoky onion, so adjust salt and chilli.

Use equal weight, finely chopped. Red onion matches the pungency best, though it takes slightly longer to brown and lacks shallots' subtle sweetness.

Use 20% garlic combined with 80% onion by weight; finely slice to replicate the sharp, sweet aromatic profile.

Use 70% of the weight, make up the rest with water, and add a little granulated sugar if the liquor was sweet. Sharper and thinner.

Use at 70% of the weight with water. Milder and fruitier than pickling liquor.

Use at 60% of the weight with water; stronger and maltier, so reduce any other vinegar in the dish.