Lamb shoulder

Use equal weight of diced lamb leg; cooks 15 minutes faster but has less gelatinous richness in slow braises.

Use equal weight of pork shoulder; slow-cooks in roughly three-quarters of the time and produces a slightly sweeter gravy.

Use 90% of the meat weight, fried briefly in ghee; holds up beautifully to prolonged 30-minute braising without disintegrating.

Use 40% of the meat weight dry; soak overnight, boil until tender, then simmer in the spiced gravy for 20 minutes.

Use 80% of the meat weight, peeled and halved; add halfway through the sauce cooking time, finishing in 20 minutes.