Categories: Meats, Beef, American, Stews 
      Yield: 7 servings 
  
  3 1/2 lb Lamb-stew meat 
    1/2 c  Olive oil 
      6    Potatoes-cubed 
      2    Red bell peppers,diced 
      1 ts Sugar 
      1 ts Thyme 
      1 tb Vinegar 
      1 tb Lemon juice 
      1 tb Orange juice 
      1 tb Lea & perrins 
      1 tb Parsly-chopped 
    1/4 c  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.