Wedding Stew (Cazuela De Boda)

1 head garlic plus
2 garlic cloves
1/2 cup olive oil
8 sliced peeled boiling potatoes
6 tomatoes sliced
2 large onions sliced
4 1/2 lb baby lamb or chops cut into 2-inch pieces
2 green bell peppers cut in strips
4 bay leaves
2 tbsp chopped parsley
2 tsp salt
10 black peppercorns
4 cloves
1 tsp cinnamon
1 tsp 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 1/4 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 1/4 cup white wine and add to casserole. Add remaining 1 3/4 cups wine and remaining 1/4 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.

This recipe yields 8 servings