Lamb

Use equal weight of pork shoulder or collar; cut into identical cubes and braise, reducing cooking time by 15-20 minutes.

Use equal weight of bone-in chicken thighs; curry simmers in roughly 25 minutes instead of over an hour, with a much lighter sauce.

Use 80-100% of the meat weight, cut into chunks and lightly brown in oil; simmers to a shredded, meaty texture in 25 minutes.

Use 75% of the meat weight cut into large wedges; fry lightly first, then simmer in gravy for 15-20 minutes until tender.

Use 35% of the meat weight dry; rehydrate in hot salted water, squeeze thoroughly, and simmer in the sauce for 15 minutes.