Lamb and tenderness
I'm uncertain about tenderness and lamb chunks such as one uses in stews and Indian curries. Many recipes call for unspecified lamb chunks (even "lean lamb chunks") and cooking in liquid for 1.5 hours until tender. I made a lamb curry last night in that manner, using cubed meat taken from two "lamb steaks," which looked to me like the equivalent of bone-in round steak from beef--you know, with the little round femur section.
Well, my thinking is that you can simmer beef round chunks all day and they'll never get tender, as there's too little fat and connective tissue. And indeed, these lamb chunks were delicious but a bit dry and not exactly tender. They'd be unpleasant to eat unless swimming in that delicious sauce.
So when making a lamb curry, is it important to get shoulder meat or shank meat, just like in beef?