Boneless leg of lamb

Use same weight; shoulder is more marbled, so the curry will be richer and can take the same simmering.

Use same weight; ordinary boneless lamb is a good all-purpose swap, with similar cooking time.

Use same weight, cut off the bone into even pieces; cooking time is similar.

Use same weight, cut into chunks and simmer 20–25 minutes; it gives a meaty bite in the gravy.

Use same weight, add in the last 10 minutes; it stays firm but makes the dish milder.

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