meat

Lamb leg bone

Haddi

250 g1 one large leg bone (about 250 g)

Butcher's large lamb leg bone estimated at about 250 g; approximate.

No vegetarian swap gives the body or gelatine of bone; mushroom is the closest for savoury depth.

• 
  Lamb bone

  Use the same weight; rinse well and simmer 1–2 hours for stock or gravy. Gives body but less meat than a leg bone.

• 
  Marrow bone

  Use the same weight; ask the butcher to split it. Richer and oilier, so skim excess fat from the gravy.

• 
  Lamb shank

  Use 1.5–2 times the weight if you need meaty body; simmer 45–60 minutes longer until tender.

• 
  Mushroom

  Use about 150 g per 500 g bone; brown well for savoury depth. No gelatine body; add 10 minutes before the end.

• 
  Potato

  Use equal weight; parboil and add 15–20 minutes before the end. Thickens the gravy but gives no bone flavour.

• 
  Paneer

  Use 70–80% of the weight; cube and add in the last 8–10 minutes. Gives bulk, not stock body.

Kashmiri Pulao

Kashmiri Pulao