meat

Lamb leg or shoulder

Mutton

Weighed in kg; no counted-piece conversion needed.

No vegetarian swap matches lamb's fat and savoury depth; add extra ghee for richness.

• 
  Leg of lamb

  Use the same weight; leaner than shoulder. Shorten the simmer by 10–15 minutes and check for tenderness.

• 
  Lamb shoulder

  Use the same weight; richer and fattier. Allow 10–15 minutes longer and skim the fat.

• 
  Boneless lamb

  Use the same weight; brown well first. Cooks 20–25 minutes faster and gives a less gelatinous gravy.

• 
  Paneer

  Use 60–70% of the weight; cube and add 10 minutes before the end. Less juicy than lamb; add a little ghee.

• 
  Potato

  Use equal weight; parboil and add 20 minutes before the end. Absorbs masala well but gives no meaty depth.

• 
  Raw jackfruit

  Use equal weight; simmer 25–30 minutes until tender. Shreds like meat and takes up the masala well.

Alubhokhara Qorma

Lamb in Plum Sauce

Kundan Kaliya

Golden Lamb Curry

Malgoba

Thick & Spicy Lamb Curry