Boneless lamb fillet

Use same weight but simmer 15–20 minutes longer, as ordinary boneless lamb is less tender.

Use same weight and simmer 15–20 minutes longer; shoulder gives a richer curry.

Use same weight and simmer 5–10 minutes longer; leg is leaner but still tender.

Use same weight and simmer 20–25 minutes; it gives a meaty texture in a lamb-style gravy.

Use same weight, add in the last 10 minutes; it is firm and mild, so the gravy will taste less gamey.

Use same weight, sauté first and simmer 10–12 minutes; large mushrooms give the best meaty bite.