We’re officially cooking Afghanistan!

Right now, the lamb is in the oven, the carrots are caramelized, and the raisins have reached what the recipe describes as the “puffy” stage. The kitchen smells incredible, and the dough for the Afghan flatbread is off to the side, quietly rising.

So far, we’re sticking to all the rules I set for myself: locally raised lamb, ingredients I shopped for myself, and no shortcuts.

I do have a couple of observations, though.

First, no one warned me that making the flatbread involves stirring the dough by hand, in the same direction, for three full minutes. Three minutes doesn’t sound that long until you’re the one doing it.

Second… we’re really just putting the lamb into water without searing it first?

Every instinct I have says that’s wrong, but I’m committed to trusting the recipe. That’s kind of the whole point of this project.

We’ll see how it all turns out. I’ll be back soon with the finished meal!