The second main course featured lamb Barra Kabab, which was Afghani-style lamb cutlets marinated in spices and slowly cooked in the tandoor oven. This was accompanied by Gosht Biryani, which was traditionally-prepared rice along with lamb on dum method, and Dhall Makhani, a slow-cooked black lentil.
The lamb was sumptuous and it was obvious that the lengthy cooking process had contributed to the variety and depth of flavour given to the meat. The accompanying Dhall Makhani made a great accompaniment with its velvety texture.
For dessert, I went for Gulab Jamun, which was sweet dumpling made from reduced milk, whilst my companion went for Gajjar Halwa, which is traditional carrot cake. Both were fantastic, elegant in their sweetness and a wonderful end to a relentless satisfying meal.