meat

Lamb shank and chop

Gosht

Measured by kg only; no spoon or piece conversion used.

No vegetarian swap gives both meat and gelatine; raw jackfruit is closest.

• 
  Lamb shank

  Use the same weight; omit the chop. Allow 10 minutes longer and check the shank is tender.

• 
  Lamb chop

  Use the same weight; much faster, so reduce cooking by 30–40 minutes.

• 
  Lamb shoulder

  Use the same weight; cut chunky. Cooks about 20 minutes faster and is less gelatinous.

• 
  Raw jackfruit

  Use equal weight; simmer 25–30 minutes. Gives a shreddy texture close to shank.

• 
  Potato

  Use equal weight; parboil and add 20 minutes before the end. Good bulk, no meaty depth.

• 
  Paneer

  Use 60–70% of the weight; cube and add in the last 10 minutes. Handle gently.

Qorma dum Pukht

Braised Lamb in Aromatic Sauce