Week 2: And now for something completely different...

How many times in your life can you say that you've eaten Afghani food? That many, eh, smarty-pants? Well, most of us weren't able to until the night we were put through our delicious lamb and tomato paces. Perhaps the only thing that surpassed the amazing food made this night was the incredible journey through Islamic cultural history we enjoyed after dinner, courtesy of our resident expert and friend, Jamal (below).


The lamb biryani and lamb kofte, although we made them together on the night, are actually two separate dishes. In the O'Neill household the eggplant dip and the lamb kofte, served with the "salad accompaniment," are the only Cooking Club recipes we've repeated twice since trying them the first time. We skip rice in favour of toasted flatbread- lightly oiled flour tortilla wraps under the grill, actually- which provides more than enough of a vehicle to convey the dishes.

Starter: Eggplant Dip

Main: Lamb Kofte...

...with a Lamb Biryani (rice dish).

Side Dish: fresh veg and herb salad

Dessert: Baklava