Ground lamb

Use minced chicken (preferably dark thigh meat) at 100% of the weight. Halve the browning and simmering time; add an extra tablespoon of ghee or oil as chicken is much leaner than lamb.

Use ground pork at 100% of the weight. Cook for similar times as lamb; produces a sweeter, milder gravy without the robust gamey flavour.

Rehydrate in boiling salted water, squeeze out excess liquid thoroughly, and mince in a food processor. Use 40% of the lamb's weight measured dry (or 100% rehydrated). Simmer for 15 minutes, cutting cooking time by half.

Crumble finely or grate coarsely; use 80% to 100% of the meat's weight. Add in the final 5–8 minutes of cooking; overcooking makes it tough or rubbery.

Finely dice; use 100% of the lamb's weight. Sauté with the spices and simmer in the gravy for 15–20 minutes until tender.