Lean boneless leg of lamb

Use the same weight and cut into the same size pieces; cooking time is similar.

Use the same weight; more fat and marbling, so cook 10–15 minutes longer and skim excess fat.

Use the same weight; leaner and tender, so cook 5–10 minutes less.

Use the same weight, cubed; add 10 minutes before the end so it absorbs sauce without breaking.

Use the same weight of cooked chickpeas; simmer 15–20 minutes. They thicken the gravy, so add water as needed.

Use the same weight, halved; cook 10–15 minutes. They shrink and release water, so reduce the sauce first.