Boneless lamb

Use same weight; shoulder is well marbled and best for slow curry, with similar cooking time.

Use same weight; leg is leaner, so simmer 10 minutes less to avoid dryness.

Use same weight but simmer 15–20 minutes less; fillet is tender and cooks quickly.

Use same weight, cut into chunks and simmer 20–25 minutes until tender; it mimics lamb's meaty texture but not its flavour.

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

Use same weight, parboil 10 minutes and add with the gravy; it thickens the dish and needs less simmering.