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Diced lamb, and which bit to dice

Diced halal lamb sounds simple, but it matters which part of the lamb it comes from. At our counter in Shawlands, Glasgow, we dice shoulder or leg to whatever size you're after: small for tikka, bigger for curry and stew.

The quick answerIf you can't decide, tell me what you're making. Long-cooked curry: shoulder. Tikka on skewers: leg.

Shoulder or leg?

Diced shoulder has fat running through it, so it stays tender in anything that cooks for an hour or more. Diced leg is leaner and gives neater cubes, which suits tikka, skewers, or a dish where you want clean pieces of meat. Roughly: 2 to 3cm for tikka, about 4cm for curry and stew.

Bone in or out?

Boneless is quicker to eat and easier for children. Bone-in pieces give a richer sauce, and plenty of cooks won't make karahi or biryani any other way; for those, see lamb shoulder. A good middle road is mostly boneless with a few bony bits thrown in for flavour.

Getting it tender

Brown it in batches, not all at once, or it stews in its own juice. Then onions, masala, a splash of water, lid on, and keep it at a lazy simmer rather than a boil. Boneless lamb usually needs about an hour. It's ready when a piece breaks up under a spoon. For tikka, marinate for 2 hours at least, overnight if you can.

Curries and stews for diced lamb

How much to buy

How much diced lamb for a curry for four?

About 700 to 800g boneless, or around 1kg bone-in.

We dice it while you wait, any size you like. We're at 44 Kilmarnock Road, Shawlands, Glasgow G41 3NH.

Visit us at 44 Kilmarnock Road, Shawlands. Open every day, 10am to 7pm.