meat

Lamb rib chop

Mutton chaap

Book measures by weight; no piece conversion given.

No vegetarian swap gives the bone-in chop texture; paneer or potato are closest for bulk.

• 
  Lamb chop

  Use the same weight; similar texture. Fry or grill 2–3 minutes less per side.

• 
  Lamb cutlet

  Use the same weight; thinner, so reduce cooking by 3–5 minutes and check often.

• 
  Lamb ribs

  Use the same weight; more bone and less meat. Allow 20–30 minutes longer in curry.

• 
  Paneer

  Use 60–70% of the weight; cut thick slabs and sear first. Add 5 minutes before the end.

• 
  Potato

  Use equal weight; cut thick slices and parboil. Add 15 minutes before the end.

• 
  Cauliflower

  Use equal weight; large florets, roasted first. Add 10–15 minutes before the end.

Devi ki Mashhoor Chaampen

Devi's Famous Lamb Chops