Yield: 7 servings
| Measure | Ingredient |
|---|---|
| 3½ pounds | Lamb-stew meat |
| ½ cup | Olive oil |
| 6 \N | Potatoes-cubed |
| 2 \N | Red bell peppers,diced |
| 1 teaspoon | Sugar |
| 1 teaspoon | Thyme |
| 1 tablespoon | Vinegar |
| 1 tablespoon | Lemon juice |
| 1 tablespoon | Orange juice |
| 1 tablespoon | Lea & perrins |
| 1 tablespoon | Parsly-chopped |
| ¼ cup | Sherry |
| 2 quarts | Chicken stock |
Heat oil and saute lamb till brown on all sides add the stock and simmer for 2 hours add the remaining ingredients,expect for the shery simmer for ½ hour more,add the sherry just before serving.