meat

Lamb rib with fat

Mutton ribs

Book measures lamb by kg; no spoon or piece count needed.

No vegetarian swap gives the fat-and-bone richness; raw jackfruit with ghee is closest.

• 
  Lamb ribs

  Use the same weight; similar fat and bone. Cooking time is about the same.

• 
  Lamb breast

  Use the same weight; fattier and bonier. Skim the fat and allow 10 minutes longer.

• 
  Lamb with fat

  Use the same weight; cut into even pieces and brown well. Keeps the richness but loses the rib shape.

• 
  Raw jackfruit

  Use equal weight; simmer 25–30 minutes. Add a little ghee to mimic the fat.

• 
  Potato

  Use equal weight; parboil and add 15–20 minutes before the end. Absorbs fat and masala.

• 
  Mushroom

  Use equal weight; brown well and add 10 minutes before the end. Less rich, so add ghee.

Darashahi Kaliya

Lamb Ribs in Sauce