Goat or lamb leg

Use the same weight. Lamb is usually more tender than goat, so check sooner and shorten cooking by about 10–15 minutes.

Use the same weight. More marbled and richer; it cooks faster and gives a softer, fattier result.

Use the same weight. Lean and close in shape; trim excess fat and cook a little less than goat.

Use 60–70% of the meat weight, e.g. 350 g paneer for 500 g meat. Cube and marinate, then cook only 10–15 minutes; it will not need long braising.

Use 50–60% of the meat weight. Parboil chunks and add 15–20 minutes before the end; they thicken the gravy and absorb spices.

Use the same weight as the meat. Simmer 20–25 minutes until tender, then shred or keep in chunks; it gives a meaty texture but cooks faster.