Free Recipe Wedding Stew – (Cazuela De Boda)

Recipe Type: L Recipes

Recipe Preparation: bake

Cooking Ingredients for Wedding Stew – (Cazuela De Boda) Recipe

1 Head Garlic; plus
2 Garlic cloves
1/2 c Olive oil
8 Peeled sliced boiling
-potatoes
6 Tomatoes; sliced
2 lg Onions; sliced
4-1/2 lb Baby lamb or chops; cut into
-2 pieces
2 Green bell peppers; cut in
-strips
4 Bay leaves
2 tb Chopped parsley
2 ts Salt
10 Black peppercorns
4 Cloves
1 ts Cinnamon
1 ts Saffron
2 c Dry white wine

Wedding Stew – (Cazuela De Boda) Preparation

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.

Cooking Temperature:

Recipe Serves: 8

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