Mixed lamb pieces

Use the same weight; cut into even 3 cm pieces so they cook at the same rate.

Use the same weight; cut into 3 cm pieces. Shoulder is juicier and leg is leaner, so check tenderness.

Use the same weight; it cooks faster, so reduce simmering by about 10 minutes and check early.

Cut into cubes; use the same weight and add in the last 5–8 minutes so it stays soft.

Use the same weight in chunks; parboil 8–10 minutes first, as it needs longer than lamb to soften.

Use the same weight in chunks; simmer 15–20 minutes longer until tender and able to absorb the masala.