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. But apropos of that, we have more than one Halal butcher to hand in Bangor: so I think I'll be OK on that score: hogget, mutton and goat are all sold in preference to the much blander and far more expensive lamb in these places, so nil desperandum on that front, mes ami. Keep you posted...