INGREDIENTS

INSTRUCTIONS

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. Yields 8 servings.
Each serving: 459 calories; 713 mg sodium; 111 mg cholesterol; 23 grams
fat; 17 grams carbohydrates; 37 grams protein; 0.72 gram fiber
Recipe Source: Los Angeles Times - 03-28-1999 Recipe from "Traditional
Spanish Cooking" by Janet Mendel (Garnet Publishing, 1997)
Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net
Converted by MM_Buster v2.0l.

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