meat
Lamb breast
Mutton
100 g1 piece (about 100 g portion)
Piece size variable; assumed about 100 g because book also gives g.
Instead of Lamb breast
Lamb shoulderUse the same weight; leaner, so add a little oil and cook 10–15 minutes longer.
Lamb ribsUse the same weight; fattier and bonier, so simmer 15–20 minutes longer and skim fat.
Lamb with fatUse the same weight; closest richness, but cut into even pieces for cooking.
Vegetarian swaps
Raw jackfruitUse the same weight; cut into chunks and simmer 15–20 minutes longer until tender.
Button mushroomUse the same weight; cook only 8–10 minutes and add at the end so they do not shrink too much.
PotatoUse the same weight; cut into large chunks and simmer 15 minutes until just tender.
