Portuguese lamb stew

We went to Portugal in 2010 and it was awesome.  Please visit and help their struggling economy, it will be worth your while.  Anyway, this recipe is based on lamb stew(s) I had in Estremoz and Evora.  I'm just winging it based on what I remember.  Simple and delicious.  Go buy about three pounds of lamb (well, you should have three after you trim some fat off whatever cuts you buy).  I recommend throwing in some shoulder, shank, and boneless leg.  Put a little canola and olive oil in a Dutch oven and heat it up good on the stove.  Season the lamb chunks with salt, brown them thoroughly, then put them in a bowl on the side.  Take a large white onion, chop the hell out of it in a food processor, and saute it in the lamb juices (add some more olive oil if necessary).  While the onion is cooking, take eight garlic cloves (I ain't lyin') and chop the hell out of them in a food processor.  When the onion is very soft stir in the garlic and saute for a couple of minutes, then add a quarter cup of red wine.  Stir it around until the wine is rather reduced, then add two cups of water and two tablespoons of beef bullion (or two cups of beef stock -- don't bother using the low-salt variety, this dish requires salt).  Stir that up and add a quarter teaspoon of ground cloves.  You can add half a teaspoon, but a little cloves go a long way and the Darling is averse to over-cloving.  What can I do?  Now bring everything to a boil, stir up the bullion so it is all mixed in, then add the lamb and simmer for a couple of hours, uncovering as needed to thicken the liquid.  Add about three pounds of peeled Russet potatoes cut into 2" chunks, stir them in nicely, put the cover on tight and keep simmering until the potatoes are tender.  Do not freak out if you have a lot of gravy, the idea is to serve this atop a thick slice of peasant bread.  The Portuguese give the French and Italians a run for their money when it comes to bread, but Portuguese bread will be hard to come by stateside.  I suggest Pugliese.  You will enjoy this.