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.