meat

Lamb shoulder, shank and chop

Mutton

Weighed in g; no spoon/piece conversion.

Nothing truly replaces the mix of shank gelatine and chop meat; raw jackfruit is closest.

• 
  Lamb shoulder

  Use the same weight; use all shoulder. Allow 10 minutes longer and skim fat.

• 
  Lamb shank

  Use the same weight; allow 20–30 minutes longer until the shank is tender.

• 
  Lamb chop

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

• 
  Raw jackfruit

  Use equal weight; simmer 25–30 minutes. Gives a shreddy, meaty texture.

• 
  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.

Yakhni

Aromatic Lamb in a Tasty Sauce