meat
Lamb hind leg
Mutton leg
Book measures lamb by kg; no spoon or piece count needed.
Instead of Lamb hind leg
Leg of lambUse the same weight; bone-in takes 10–15 minutes longer, boneless a little less.
Lamb legUse the same weight; cook as directed, adjusting for bone and piece size.
Lamb shoulderUse the same weight; fattier and softer, so skim fat and cook 10 minutes longer.
Vegetarian swaps
Raw jackfruitUse the same weight; large chunks need 20 minutes longer to become tender.
PaneerUse about 80% of the weight; add in the last 5 minutes so it stays soft.
PotatoUse the same weight; cut into large chunks and simmer until just tender.
