Category: Beef

3 1/2 lb Lamb-stew meat

1/2 cup Olive oil

6 Potatoes-cubed

2 Red bell peppers,diced

1 tsp Sugar

1 tsp Thyme

1 tbsp Vinegar

1 tbsp Lemon juice

1 tbsp Orange juice

1 tbsp Lea & perrins

1 tbsp Parsly-chopped

1/4 cup Sherry

2 qt 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 1/2 hour more,add the sherry just before serving 09/19 12:10 Al A.Green14 on GEnie Richmond VA