Cooked minced lamb

Use about 300 g raw ground lamb for 250 g cooked minced lamb. Brown it well, then add to the recipe as directed; it gives a similar texture but may need extra draining of fat.

Use the same weight of cooked lamb, chop very finely or pulse in a mixer. It is coarser than minced lamb and needs a little extra simmering to soften.

Use the same weight of cooked minced beef. It is firmer and stronger-tasting; brown well and simmer 10 minutes longer if the recipe allows.

Use the same weight, crumbled or finely diced. Add later than meat, as it softens quickly; it gives a rich, milky curry without the meaty texture.

Use about 1.25 times the weight, boiled and crumbled or finely diced. Simmer 10–15 minutes so it absorbs the masala; the dish becomes starchier and milder.

Use the same weight, minced and simmered 15–20 minutes longer until tender. It gives a fibrous, meaty texture but needs more oil and salt.