Balkanised
As promised, a cooking aftermath post. Pictured, tonight's repast of mutton chop, very slow-cooked with potatoes and carrots, etc., finished with some cream, olive oil, more paprika, and parsley. All served with a couple of hunks of halfway decent bread. Not bad, if I say so myself and I have to say the mutton really does have some heck of a flavour to it; and cooked for so long and so slowly - absolutely obligatory - it falls off the bone like chuck steak. The potatoes and carrots are soft but hold their form, and the sauce has most of the flavours I intended it to have. However, I won't finalise this recipe and post it until I've done some tweaking, as there are definite improvements I want to make to it. However, it wasn't a bad meal: the aftertaste of the thing is a good indicator of its potential to enter my roster of staple go-to's. The only thing that would stop me making it regularly is the absolute dearth of mutton available from normal outlets these days. ...