Thin slices of meat

Use the same weight, sliced and beaten thin; it is tender and cooks in the same time.

Use the same weight, cut across the grain and beat thin; simmer a little longer if it is from the shoulder.

Use the same weight, sliced and beaten thin; it cooks faster, so add it later and simmer for 8–10 minutes only.

Use the same weight as the meat, cut into 1.5 cm slices; fry lightly first and simmer for only 8–10 minutes so it stays soft.

Use the same weight, cut into chunks and parboil until tender; braise for 20–25 minutes longer than meat to absorb the masala.

Use the same weight, halved or quartered; cook for only 8–10 minutes, as mushrooms release water and shrink.