meat

Lamb piece

Mutton

Weighed in kg; no spoon/piece conversion.

Nothing truly replaces lamb's mix of fat and chew; choose the nearest cut and adjust cooking time.

• 
  Boneless lamb

  Use the same weight; cut into even pieces. Cooks faster, so check 15–20 minutes earlier.

• 
  Lamb shoulder

  Use the same weight; keep some fat. Allow 10 minutes longer for a richer gravy.

• 
  Lamb with fat

  Use the same weight; brown well and skim excess fat. Gives a richer, heavier gravy.

• 
  Paneer

  Use 60–70% of the weight; cube and add in the last 10 minutes. Handle gently so it does not break.

• 
  Potato

  Use equal weight; parboil and add 15–20 minutes before the end. Good bulk but no meaty flavour.

• 
  Mushroom

  Use equal weight; halve and add 10 minutes before the end. Gives savoury depth but a softer texture.

Daniwal Qorma

Lamb in Coriander (Cilantro) Sauce