Pork

Use equal weight, diced similarly. Cook using the same slow braising method; lends a richer, slightly gamier flavour and retains moisture well.

Use equal weight of bone-in thighs. Cut into pieces and reduce simmering time by about half (cook for 25-30 minutes) to keep the meat succulent.

Use 75% of the meat weight. Cut into cubes, lightly sear in ghee, and gently simmer in the gravy for only the final 5-8 minutes.

Use equal weight. Peel and cut into large chunks; simmers to tenderness in 18-22 minutes, cutting overall cooking time significantly.

Use 50% of the meat weight (dry). Soak overnight and boil until tender before adding to the curry, simmering for 15 minutes to take on the flavours.