meat

Mixed offal

Gurda-kaleji

Measured by kg; no spoon or piece conversion.

Offal's mineral flavour and springy texture cannot be truly replaced; the vegetarian swaps mimic only the curry body.

• 
  Liver

  Use the same weight; slice and add near the end, cooking only 5–8 minutes, as liver toughens quickly.

• 
  Lamb kidney

  Use the same weight; halve, core and simmer 8–10 minutes. Taste is milder than mixed offal.

• 
  Mixed lamb pieces

  Use the same weight; it gives the meaty body but not the mineral offal flavour, and needs 20–30 minutes longer.

• 
  Mushroom

  Use the same weight, especially button mushroom; halve or quarter and simmer 8–10 minutes. It gives a meaty, mineral note.

• 
  Paneer

  Use the same weight in cubes; add in the last 5 minutes only, as long cooking makes it firm.

• 
  Chickpea

  Use cooked chickpeas at the same weight; simmer 10–15 minutes so they take on the masala. Mash a few for body.

Bhutua

Spicy Fried Offal (Variety Meats)