Bone-in lamb

Use 75–80% of the weight; brown as usual and simmer 15–20 minutes less, as there is no bone to slow cooking.

Use same weight, cut into pieces and keep any bone for stock; cooking time is similar but the curry will be richer.

Use same weight, cut into pieces; it is leaner, so simmer 10 minutes less and do not overcook.

Use same weight as the lamb, cut into chunks and simmer 20–25 minutes until tender; it gives a meaty texture but not lamb flavour.

Use same weight, add in the last 10 minutes; the gravy will be milder and less rich.

Use same weight, parboil for 10 minutes and add with the gravy; it thickens the dish and needs no long simmer.