Yield: 7 Servings
Measure | Ingredient |
---|---|
3½ pounds | Lamb-stew meat |
½ cup | Olive oil |
6 eaches | Potatoes-cubed |
2 eaches | 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 09/19 12:10 Al A.Green14 on GEnie Richmond VA