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.