Recipe - Wedding Stew - (Cazuela De Boda)

1 Head Garlic; plus
2 Garlic cloves
One half cup Olive oil
8 Peeled cut or sliced up boiling
potatoes
6 Tomatoes; cut or sliced up
2 lg Onions; cut or sliced up
4 One half pound Baby lamb or chops; cut into
2" pieces
2 Green bell peppers; cut in
strips
4 Bay leaves
2 tablespoon Chopped parsley
2 teaspoon Salt
10 Black peppercorns
4 Cloves
1 teaspoon Cinnamon
1 teaspoon Saffron
2 cup Dry white wine

Spear head of garlic with fork or grasp with tongs and turn over gas flame
or broil, turning, until black and charred on all sides, 3 to 4 minutes.
Rub off skin and peel cloves. Pour One fourth cup oil into bottom of large
casserole or roasting pan. Place half of potatoes in layer in bottom of
casserole. Layer half of tomatoes, then half of onions over potatoes. Cover
with meat in single layer. Distribute bell pepper strips, roasted garlic
cloves, bay leaves and parsley over meat. Cover with layer of remaining
potatoes, then layer of remaining tomatoes and layer of remaining onions.
Crush salt, raw garlic cloves, peppercorns, cloves, cinnamon and saffron in
mortar with pestle. Stir in One fourth cup white wine and add to casserole. Add
remaining 1 Three fourths cups wine and remaining One fourth cup oil to casserole. Bake
uncovered at 450 degrees 10 minutes. Reduce heat to 350 degrees and cook,
without stirring, until the meat and potatoes are very tender, about 2
hours. Casserole can also be simmered on top of stove, adding water
occasionally so bottom layer doesn't scorch. Yields 8